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Cucumber Edamame Salad

Cucumber Edamame Salad

This Cucumber Edamame Salad with Sesame-Ginger Dressing is fresh, flavorful, and filling. Perfect for weekday meals.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad/Side Dish
Cuisine Asian
Servings 6 people
Calories 260 kcal

Equipment

  • large bowl
  • Small mixing bowl or jar

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
  • 1.5 tsp. freshly grated ginger
  • 1 clove garlic 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
  • 0.5 cup thinly sliced green onion
  • 2 Tbsp. toasted sesame seeds
  • Aleppo pepper flakes A pinch
  • 2-3 Tbsp. fresh basil thinly sliced (Optional)

Instructions
 

Preparation

  • Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
  • Slice the cucumbers either into thin rounds or half moons. Add to a large bowl along with edamame, avocado, green onion, and sesame seeds (and fresh basil, if using). Season ingredients with a good pinch of salt.
  • Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.

Notes

To make the salad more filling and substantial enough for a full meal, add 1 cup of cooked and cooled quinoa. You can also toss in some halved cherry tomatoes and/or feta cheese.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 11gProtein: 4.5gFat: 18gSaturated Fat: 2gSodium: 225mgFiber: 4gSugar: 3g
Keyword Cucumber Edamame Salad, gluten-free, Healthy Salad, Make-ahead, Sesame-Ginger Dressing, vegan
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