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