Description

This Cucumber Edamame Salad is a refreshing, protein-packed dish that’s perfect for warm weather. Crisp cucumbers and tender edamame are tossed in a flavorful sesame-ginger dressing, creating a light, satisfying meal or side dish. Quick to prepare, this versatile salad holds up well for meal prep or picnics, making it an ideal choice for healthy eating on the go.

Ingredients

For the Salad:

6–8 Persian cucumbers or 2 large English cucumbers, diced

1 cup shelled edamame, cooked and cooled

½ cup cilantro or parsley, chopped

1 bunch green onions, thinly sliced

1 tablespoon sesame seeds (optional, for garnish)

For the Dressing:

3 tablespoons olive oil

¼ cup rice vinegar

2 tablespoons soy sauce or coconut aminos

1 tablespoon toasted sesame oil.

2 cloves garlic, minced

1 teaspoon ground ginger

½ teaspoon sea salt

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Instructions

Prepare the Vegetables: Dice the cucumbers, chop the cilantro (or parsley), and thinly slice the green onions.
Combine Salad Ingredients: In a large bowl, add the cucumbers, edamame, chopped herbs, and green onions.
Make the Dressing: In a separate bowl, whisk together the olive oil, rice vinegar, soy sauce, toasted sesame oil, minced garlic, ground ginger, and sea salt until well combined.
Dress the Salad: Pour the dressing over the salad mixture and toss gently to combine.
Garnish and Serve: Sprinkle sesame seeds over the top if using. Serve immediately or refrigerate for up to 3 days.

Notes

Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the dressing for some heat.
Add Avocado: Incorporate diced avocado for added creaminess.
Quinoa Addition: Mix in 1 cup of cooked and cooled quinoa to make the salad more filling.
Tomato Twist: Add 1 cup of halved cherry tomatoes for a burst of color and flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean