Go Back
+ servings
Cucumber-Edamame Salad with Sesame-Ginger Dressing
Print Recipe
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 Time20 minutes
Total Time20 minutes
Course: Salad/Side Dish
Cuisine: asian
Diet: Gluten Free, Vegan
Servings: 4 to 6 people

Equipment

  • Large bowl
  • Small mixing bowl or jar

Ingredients

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

Instructions

  • 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.

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