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.
Servings: 4 to 6 people
Equipment
- Large bowl
- Small mixing bowl or jar
Ingredients
Sesame-Ginger Dressing
- 3 Tbsp. avocado 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
- 1 cup shelled edamame (I use frozen/thawed)
- 1 large avocado, cut into cubes
- 1/2 cup thinly sliced green onion
- 2 Tbsp. toasted sesame seeds
- A pinch of Aleppo pepper flakes
- Optional: 2 to 3 Tbsp. thinly sliced fresh basil
Instructions
- Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
- Slice the cucumbers either into thin rounds or half moons. Add to a large bowl along with edamame, avocado, green onion, and sesame seeds (and fresh basil, if using). Season ingredients with a good pinch of 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. I also love serving it over cottage cheese. You can also toss in some halved cherry tomatoes and/or feta cheese.