I’m excited to share this refreshing cucumber edamame salad recipe that’s perfect for any meal. It’s light and full of bright flavors, making it a great choice for a quick lunch or a fun side dish. Plus, you’ll love how easy it is to whip up!
This salad offers quick, no-heat prep for busy days, provides a light, refreshing option for meals or snacks, and accommodates plant-based or dairy-free diets.
Sometimes, it’s hard to find a satisfying salad that’s not soggy by the time you sit down to eat. With this cucumber edamame salad, I figured out how to avoid that problem while still offering a filling option. Edamame adds protein, and the dressing gives it a nice kick!
This recipe takes only 20 minutes to prepare, which fits perfectly into my busy schedule. And because it keeps well in the fridge, leftovers are just as tasty the next day. It’s a win-win for meal prep or when you need something ready fast.
If you want to try another fun dish, here’s a tasty option: If you’re into savory flavors, you’ll love these scallion pancakes! This cucumber edamame salad is a great contrast to them.
Table of contents
Why You Will Love This Recipe
- Fresh and Bright Flavors This salad’s fresh cucumbers and creamy avocado give it a light, refreshing taste that makes it ideal for warm days.
- Quick Prep Time You can whip this up in just 20 minutes, making it a great option for busy weeknights or last-minute gatherings.
- Protein-Packed With the addition of edamame, this salad is filling and nutritious, providing a good source of protein and fiber for a vegetarian meal.
- Stays Vibrant Leftovers? No worries. This salad holds up well in the fridge for up to three days, retaining its flavor and crunch.
Fresh Cucumber Edamame Salad
- Prep Time: 20 minutes
- Cool Time: 120 minutes
- Cook Time: 0 minutes
- Total Time: 140 minutes
- Yield: 4 to 6 servings 1x
- Category: salad
- Method: mixing
- Cuisine: vegan
- Diet: vegan
Description
A refreshing Cucumber Edamame Salad with a flavorful Sesame-Ginger Dressing. Perfect as a side or light meal.
Ingredients
- 1 lb. (450g) English or Persian cucumbers, washed and sliced
- 1 cup (150g) shelled edamame, thawed
- 1 large avocado, cut into cubes
- 1/2 cup (75g) thinly sliced green onion
- 2 Tbsp. (30g) toasted sesame seeds, toasted
- 3 Tbsp. (45ml) avocado oil
- 3 Tbsp. (45ml) rice vinegar, unseasoned
- 2 Tbsp. (30ml) toasted sesame oil
- 2 tsp. (10ml) lower-sodium tamari or soy sauce
- 1 1/2 tsp. (7g) freshly grated ginger
- 1 garlic clove, grated or minced
- A pinch of Aleppo pepper flakes
- Optional: 2 to 3 Tbsp. (30-45ml) thinly sliced fresh basil
- Salt and pepper, to taste
Instructions
- Whisk the Dressing: Start by whisking together your soy sauce, fresh ginger, and sesame oil until it is well combined and aromatic. Look for a smooth mixture without lumps.
- Toast the Sesame Seeds: Toast your sesame seeds in a skillet over medium heat until golden and fragrant. This will take a few minutes, so keep an eye on them to prevent burning.
- Mix the Salad: In a large bowl, toss the cucumbers and edamame together until everything is well combined. The vibrant colors should be enticing and fresh.
- Pour in the Dressing: Drizzle your sesame-ginger dressing over the salad and gently toss until all ingredients are coated. Avoid over-dressing to prevent sogginess.
- Chill and Serve: Allow the salad to rest in the fridge for at least 2 hours to meld flavors, enhancing its vibrancy. Serve fresh and enjoy.
Notes
- Storage Tips: Refrigerate in an airtight container at temperatures below 40 degrees F for up to 3 days.
- Expert Tips: Let the salad rest for at least 2 hours before serving to allow the flavors to meld beautifully.
- Using fresh ginger can significantly enhance the dressing’s flavor.
- If the dressing tastes too strong, you can adjust by adding more cucumber or avocado.
- To prevent avocado from browning after cutting, toss it with a little lemon juice.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Pair with grilled shrimp for a light meal. Serve alongside burgers or sandwiches for added variety. Add a scoop of salad on top of rice or quinoa bowls for a filling dish.
- Recipe Variations: Incorporate 1 cup (150g) of cooked quinoa for additional protein. Add halved cherry tomatoes for visual appeal. Mix in crumbled feta for a Mediterranean twist.
- Ingredient Notes: Choose bright green stalks of green onion for optimal flavor. Use fresh, ripe avocados for a creamy texture and flavor. Persian cucumbers are recommended for their thin skin and mild taste.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 225mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4.5g
- Cholesterol: 0mg
Ingredient Notes
- Cucumbers: These are the stars of the salad! I love using English or Persian cucumbers for their crispness and minimal seeds. Just give ’em a wash before slicing.
- Edamame: They add a nice pop of protein and a slight sweetness. I usually grab shelled edamame in the frozen section; they’re super easy to prep and toss in!
- Avocado: Creaminess central! I prefer ripe avocados that are easy to cube. Just be gentle when mixing to keep those pieces intact.
- Green Onion: These add a nice bite and freshness. I like cutting them thin for a delicate crunch. Choose bright green stalks for the best flavor!
- Toasted Sesame Seeds: They bring out a lovely nuttiness! I often toast them in a skillet. Just a few minutes over medium heat, and they’re good to go!
- Avocado Oil: This oil keeps things light and adds richness. I find it has a nice, mild flavor that doesn’t overpower the salad.
- Rice Vinegar: Great for a tangy kick! It’s milder than regular vinegar, so it won’t overwhelm the other flavors. Look for unseasoned varieties.
- Toasted Sesame Oil: This oil is all about that robust flavor! A little goes a long way, so use it sparingly unless you like it super nutty.
- Tamari or Soy Sauce: This adds a savory depth. I usually opt for lower-sodium options so I can control the saltiness myself.
- Fresh Ginger: It adds a zing that brightens the dressing! Grate it fresh for the best flavor, trust me, it’s worth the little bit of effort.
- Garlic: A classic addition for that kick! I like grating or mincing it to really blend into the dressing. Fresh is always best!
- Aleppo Pepper Flakes: They provide a subtle heat and a pop of color. If you can’t find them, crushed red pepper works fine!
- Basil (optional): Fresh basil adds a lovely herbaceous note if you want to jazz things up. Just slice it thin just before serving for freshness!
Recipe Tips
- If avocado browns quickly after cutting, try tossing it with a little lemon juice to keep it fresh and vibrant.
- When preparing the dressing, using fresh ginger can significantly improve the flavor, aim for about 1 1/2 teaspoons grated.
- If the salad becomes watery after sitting for a while, salting the cucumbers beforehand can draw out excess moisture effectively.
- For stronger dressing flavors, consider adjusting by adding more cucumber or avocado, which can help mellow the taste.
- Letting the salad rest for at least 2 hours before serving allows the flavors to meld beautifully, it’s worth the wait!
Serving Suggestions
Pair cucumber edamame salad with grilled shrimp for a light meal. Serve it alongside burgers or sandwiches for variety.
Add it to rice or quinoa bowls for more texture. This salad shines as a side dish during summer barbecues or picnics.
Drizzle with a light vinaigrette to enhance flavors. Squeeze fresh lime juice over it for an extra zing before serving.
Recipe variations
- You can use zucchini or yellow squash in place of the cucumbers for a different texture and flavor profile.
- Add 1 teaspoon of garlic powder or 1 tablespoon of fresh lemon juice for a zesty kick to your salad.
- Either include halved cherry tomatoes for color or swap in radishes for a bit of crunch and spice.
- If you’re making a larger portion, double the amounts to 2 lbs. of cucumbers and 2 cups of edamame for more servings.
Save This Recipe!
How to Store?
To keep your cucumber edamame salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the refrigerator for up to 3 days to maintain quality.
Freezing: Place salad in a freezer bag, removing as much air as possible. Freeze for up to 1 month. Thaw in the refrigerator before serving.
Serving Fresh: For best flavor, serve immediately after preparation. If made ahead, mix just before serving for optimal texture.
Other Recipes You’ll Love
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