Cucumber Edamame Salad Recipe
Fresh, crunchy, and bursting with umami, this cucumber edamame salad is the ultimate light bite. It’s nutritious, hydrating, and perfectly dressed with a zesty sesame-ginger vinaigrette. Pure summer bliss!
Equipment
- Mixing bowl
- Whisk or small jar (for dressing)
- Sharp Knife
- Cutting Board
- Measuring spoons
- Serving spoon or tongs
Ingredients
Sesame-Ginger Dressing:
- 3 Tbsp. avocado oil
- 3 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 tsp. lower-sodium tamari or soy sauce
- 1 1/2 tsp. freshly grated ginger
- 1 garlic clove grated or minced
Cucumber Edamame Salad:
- 1 lb. English or Persian cucumbers
- 1 cup shelled edamame I use frozen/thawed
- 1 large avocado cut into cubes
- 1/2 cup thinly sliced green onion
- 2 Tbsp. toasted sesame seeds
- A pinch of Aleppo pepper flakes
- Optional: 2 to 3 Tbsp. thinly sliced fresh basil
Instructions
- Whisk all sesame-ginger dressing ingredients in a small bowl or shake in a jar.
- Slice cucumbers into thin half-moons or quarters.
- Cube avocado and thinly slice green onions.
- Add cucumbers, edamame, avocado, and green onions to a large mixing bowl.
- Pour in the dressing and gently toss everything together.
- Sprinkle with sesame seeds and a pinch of Aleppo pepper flakes.
- Optional: Add fresh basil for extra flavor.
- Serve immediately or chill for 10 minutes before serving.
