Cucumber Edamame Salad Recipe
Cool, crunchy, and loaded with protein, this cucumber edamame salad brings bold flavor and nourishing ingredients together in just 10 minutes a perfect side or light meal for clean, refreshing eating.
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Calories: 260kcal
Servings: 6
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
Calories: 260kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 225mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg