There’s something incredibly satisfying about a salad that doesn’t feel like a compromise. This Cucumber Edamame Salad hits all the right notes cool, crisp cucumbers meet buttery avocado and protein-packed edamame, all tossed in a sesame-ginger dressing that’s equal parts savory, tangy, and fresh.
It’s the kind of dish that feels nourishing without trying too hard and yes, it actually fills you up. The avocado adds creaminess, the edamame brings plant-based protein, and the sesame-ginger vinaigrette ties it together with bold, umami-packed flavor.
And the best part? It’s great for weight management, thanks to ingredients rich in fiber and healthy fats. Studies show that edamame and avocado can help support satiety and balanced blood sugar making this salad a go-to for clean eaters and mindful eaters alike.
It’s also incredibly versatile. I love serving it with bold mains like Teriyaki Chicken or comforting favorites like Chicken Fried Rice to round out the meal. This salad has the kind of flavor and texture you look forward to.
Let me know in the comments how you make it your own!
Why I Love This Recipe (And You Will Too)
- It quickly became my summer lunch go-to – It’s cold, crunchy, and refreshing with just enough richness to satisfy.
- Perfect for busy days – I can prep it in 20 minutes, and it stores well for a couple of hours.
- I love that it’s full of plant-based protein – Edamame keeps me full longer without needing meat.
- I sometimes swap basil with mint or cilantro – It gives a fresh twist depending on what’s in the fridge.
- It fits right into my clean-eating goals – No processed ingredients, no guilt, just clean flavor.
Cucumber Edamame Salad Recipe
Equipment
- Sharp Knife
- Small bowl for dressing
- Whisk or Spoon
- Large mixing bowl
- Measuring Spoons and Cups
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
- In a small bowl, whisk together avocado oil, rice vinegar, sesame oil, tamari, ginger, and garlic to make the dressing.
- Slice cucumbers thinly and add them to a large mixing bowl.
- Add thawed edamame, cubed avocado, and sliced green onions.
- Pour the sesame-ginger dressing over the salad ingredients.
- Gently toss everything together until evenly coated.
- Sprinkle with toasted sesame seeds and Aleppo pepper flakes.
- Add fresh basil if using, and toss lightly again.
- Serve immediately or chill for 15–20 minutes for deeper flavor.
Nutrition
Smart Questions About Cucumber Edamame Salad?
1. Can I make this salad ahead of time without it going soggy?
Ans: You definitely can, with a little planning. I usually mix the dressing and store it separately. The cucumbers and edamame hold up well in the fridge for several hours, but I always add the avocado right before serving it keeps everything tasting fresh and prevents browning.
2. What’s the best way to thaw frozen edamame for this salad?
Ans: The quickest method is to pour the frozen edamame into a colander and run it under warm water for 1–2 minutes. Then, let it drain well and pat it dry with a paper towel. It’s ready to toss into the salad no cooking needed!
3. How can I make the salad more filling for lunch?
Ans: While the salad itself is packed with fiber and healthy fats, you can bulk it up by serving it over quinoa, brown rice, or chilled soba noodles. Or pair it with a protein like Teriyaki Chicken or Chicken Fried Rice for a more complete, satisfying meal.
4. What can I use instead of avocado if I’m avoiding it?
Ans: If avocado’s not your thing, you can try diced mango for a sweet contrast, or even cubed tofu for a firmer, protein-rich option. Both work well with the sesame-ginger dressing and keep the salad balanced.
5. Is this salad okay for a weight-loss meal plan?
Ans: Yes, it fits beautifully into a weight-loss-friendly menu. With high-fiber ingredients like cucumber and edamame, and healthy fats from avocado, it helps keep you full without a heavy calorie load. Plus, it’s low-carb and gluten-free if you use tamari instead of soy sauce.
6. Can I make this salad spicy?
Ans: Absolutely. The Aleppo pepper gives it a mild warmth, but if you’re a heat lover, you can add thin slices of red chili, a sprinkle of crushed red pepper flakes, or even a splash of chili oil into the dressing for that extra zing.
