Cucumber Edamame Salad with Sesame-Ginger Dressing

4.88 from 24 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

Total Time20

Course: Salad/Side Dish

Cuisine: asian

Diet: Gluten Free, Vegan

Servings: to 6 people

Author: Jamie Vespa MS, RD

Equipment

Large bowl
Small mixing bowl or jar

Ingredients

Sesame-Ginger Dressing

3 Tbsp. avocado oil (sub extra-virgin olive oil)
3 Tbsp. seasoned rice vinegar (If using unseasoned rice vinegar, add a good pinch of granulated sugar or drizzle of honey to the dressing)
2 Tbsp. toasted sesame oil
2 tsp. 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
2 to 3 Tbsp. thinly sliced fresh basil leaves
A pinch of Aleppo pepper flakes (sub crushed red pepper flakes)

Instructions

Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine. Taste and season with a pinch of kosher salt, if needed.
Slice the cucumbers either into thin rounds or half moons. Add to a large bowl along with edamame, avocado, green onion, basil, and sesame seeds. Season everything to taste with kosher 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.

Nutrition