Cucumber Edamame Salad

4.94 from 15 votes
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This Cucumber-Edamame Salad with Sesame-Ginger Dressing is fresh, flavorful, and filling. It’s also make-ahead friendly and perfect for weekday meals.

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Cucumber-Edamame Salad with Sesame-Ginger Dressing in a large wooden serving bowl.
Read more: Cucumber Edamame Salad

Why You’ll Love this Cucumber Edamame Salad

My love for a refreshing cucumber salad during the summer months has no bounds.

Whether I’m tossing together this quick 10 minute Asian Cucumber Salad or this reader-favorite Smashed Cucumber Salad, they always hit the spot.

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!

For more summer salad inspiration, also check out my Zucchini Orzo Salad, Shishito Corn Salad, and this amazing Avocado Corn Salad.

The Ingredients

Recipe ingredients in separate bowls on wooden serving tray with labels.
  • 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.

Recipe Variations:

  • 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 1/2 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-by-Step Instructions:

Step 1: Prepare Sesame-Ginger Dressing by combining all ingredients in a large liquid measuring cup or jar; whisk to combine.

Sesame ginger dressing being mixed in a jar until smooth.

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.

cucumber, edamame, avocado, and green onion being tossed in dressing in a large wooden bowl.

Serving Suggestions:

This cucumber edamame salad is mighty satisfying on its own, however also pairs well with many other dishes. Here are some of my favorites:

Recipe FAQs

How Long Does it Last in the Fridge?

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.

Which Type of Cucumber Should I Use?

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.

Can I Make it Ahead?

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.

Cucumber Edamame Salad in a serving bowl with a set of chopsticks resting on the side.

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.

4.94 from 15 votes

Cucumber Edamame Salad with Sesame-Ginger Dressing

This Cucumber-Edamame Salad with Sesame-Ginger Dressing is fresh, flavorful, and filling. It's also make-ahead friendly and perfect for weekday meals.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 to 6 people


  • Large bowl
  • Small mixing bowl or jar


Sesame-Ginger Dressing

  • 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 1/2 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
  • 1/2 cup thinly sliced green onion
  • 2 Tbsp. toasted sesame seeds
  • A pinch of Aleppo pepper flakes
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  • 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 Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.


*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.


Serving: 1cup | Calories: 260kcal | Carbohydrates: 11g | Protein: 4.5g | Fat: 18g | Saturated Fat: 2g | Sodium: 225mg | Fiber: 4g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

Recipe inspo: Kalejunkie


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4.94 from 15 votes (5 ratings without comment)

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Recipe Rating


  1. Kristi says:

    5 stars
    This salad is on regular rotation beside our miso-tahini roasted eggplant to make a meal. Thanks for sharing all you delicious recipes, Jamie! Your blog is my first stop when looking for dinner inspiration!

  2. Jamie says:

    Going to try this tomorrow! Should I double dressing if I add quinoa? Thanks!

  3. Gina says:

    5 stars
    Love this salad! Perfect blend of textures and flavors. As you suggested, I added some crumbled feta as an addition. Will definitely make again. Thanks for another great recipe.

  4. Michelle says:

    This was perfect paired with air fried shrimp!

  5. Liza says:

    5 stars
    Sooooo good!

  6. Meaghan says:

    5 stars
    We enjoyed this for 3 days in a row for lunch this week! It’s been 110°F plus in AZ so a no-cook meal has been a must.

  7. Julli Murphy says:

    5 stars
    So fresh and delicious! Perfect for a hot summer day!

  8. Kimberly says:

    5 stars
    Easy and delicious summer salad!! One we will make again!

  9. Carole says:

    5 stars
    I made this to accompany a baked fish with miso and it was perfect!! Great flavors on the salad with nice textures too. Thank you once again for a wonderful recipe, chef!

  10. Jasson says:

    5 stars
    Very nice recipe chef 👌👏🌞. I added 185 gr quinoa some feta and roasted cherry tomatoes yammy 😋. Thank you for your effort 🌹 🌞😎.

    1. Jamie Vespa says:

      Sounds perfect, Jasson! So glad you enjoyed it! Cheers.