Description
A refreshing Cucumber Edamame Salad with a flavorful Sesame-Ginger Dressing. Perfect as a side or light meal.
Ingredients
Scale
- 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