This Cucumber-Edamame Salad with Sesame-Ginger Dressing is fresh, flavorful, and filling. It's also make-ahead friendly and perfect for weekday meals.Read more
Why You'll Love this Cucumber Edamame Salad
My love for a refreshing cucumber salad during the summer months has no bounds.
This recipe gets a protein AND fiber boost from edamame, and is tossed in a downright addictive Sesame-Ginger Dressing
It's filling enough to enjoy on its own, however also plays well with a myriad of other dishes, such as grilled meat or fish, or a sandwich or bowl of soup.
You also can't beat the fact that it comes together in 15 minutes and holds up well for leftovers.
It's an absolute MUST-make for these warm summer months!
- Cucumber: This recipe works best with mini cucumbers, English/hot house, or Persian cucumbers. All of these varieties have thin skins, so you don't need to peel them, and aren't as watery as American cucumbers.
- Edamame: Rich in protein and fiber, edamame makes this salad extra satiating. Look for frozen or fresh shelled edamame to save time.
- Avocado: You need one large avocado, which adds richness to the salad. Avocados are a great source of heart-healthy fats, as well as fiber.
- Avocado Oil: I prefer using avocado oil (or grapeseed) oil over olive oil here because their flavor is more mild.
- Rice Vinegar: Rice vinegar is a little more delicate than red wine or white wine vinegar. This quality makes it one of my favorite vinegars for dressing raw vegetable salads.
- Sesame Oil: Look for toasted sesame oil, which is richer in flavor and darker in color.
- Ginger: Fresh ginger adds extra bite to the dressing.
- Garlic: Either finely mince the garlic or grate it on a microplane.
- Sesame Seeds: Look for toasted sesame seeds, or toast them yourself in a skilet. Toasting amplifies their rich, nutty flavor, which really elevates the salad.
- Green onion: Optional, however green onion adds lovely aromatic flavor.
For a full list of recipe ingredients and quantities, see the recipe card below.
- Cucumber-Tomato Salad: Add 1 large diced tomato or 1 cup halved cherry tomatoes. (No need to alter any other ingredients!)
- Spicy Cucumber Salad: Add a pinch of red pepper flakes to the dressing, or drizzle the salad with a little chili oil.
- Greek Cucumber Salad: Add ½ cup of crumbled feta to the mixture.
- Quinoa Edamame Salad: To add extra protein while keeping the salad vegan, mix in 1 cup of cooked and cooled quinoa.
- Edamame Corn Salad: During the summer months, feel to mix in the kernels from 1 to 2 grilled ears of corn.
Step 1: Prepare Sesame-Ginger Dressing by combining all ingredients in a large liquid measuring cup or jar; whisk to combine.
Step 2: Combine Salad Ingredients (cucumber, avocado, edamame, and green onion) in a large bowl. Pour dressing overtop and toss to combine. Garnish with sesame seeds.
This cucumber edamame salad is mighty satisfying on its own, however also pairs well with many other dishes. Here are some of my favorites:
- Shrimp: Especially these corn-studded Shrimp Cakes or this Creamy Coconut Shrimp skillet dinner.
- Burgers: Beef burgers, Black Bean Burgers, or these delicious Salmon Burgers.
- Tofu: This edamame salad is the ultimate cooling counterpart to my spicy Black Pepper Tofu.
- Salmon: My Miso-Maple Salmon, in particular, is a fantastic flavor pairing.
- Soup: Especially my Vegan Corn Chowder and Tomato Basil Soup.
This cucumber edamame salad will last up to 3 days refrigerated. Just be sure to store it in an airtight container to lock in moisture.
Persian cucumbers (also called mini cucumbers) are best for salads because they have thin skin and very few seeds.
They are smaller and more narrow than regular cucumbers, and have a crisp interior and mild flavor.
This cucumber edamame salad is actually better when prepared ahead! I suggest mixing it at least 2 hours before serving, which really lets the flavor marry.
More Easy Summer Salad Recipes:
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Cucumber Edamame Salad with Sesame-Ginger Dressing
- Large bowl
- Small mixing bowl or jar
- 3 Tbsp. avocado oil (or grapeseed oil)
- 3 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 tsp. lower-sodium tamari or soy sauce
- 1 ½ tsp. freshly grated ginger
- 1 garlic clove, grated or minced
Cucumber Edamame Salad
- 1 lb. English or Persian cucumbers, thinly sliced
- 1 cup shelled edamame
- 1 large avocado, cut into cubes
- ½ cup thinly sliced green onion
- 2 Tbsp. toasted sesame seeds
- Optional: pinch of chili flakes or drizzle of chili oil
- Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
- In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.Add dressing (and a pinch of chili flakes or chili oil, if desired) and toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.
Recipe inspo: Kalejunkie