Cucumber Edamame Salad
Servings: 6 people
Calories: 113kcal
This Edamame Cucumber Salad is a cooling, crunchy side or main dish with BOLD flavor! Edamame is tossed with cucumbers, avocado, cilantro, and a furikake-infused dressing to leave you with a light yet filling salad that’s perfect for meal prep, potlucks, and everyday dinners.
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Equipment
Ingredients
Dressing:
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 Tablespoon honey or maple syrup
- 1 Tablespoon furikake or sesame seeds
- 1 shallot minced
- Pinch red pepper flakes or cayenne, if desired
- Salt and pepper to taste
Salad:
- 1 cup shelled edamame cooked and cooled
- 1/2 English cucumber sliced into half moons
- 1 medium avocado diced
- 1/4 cup chopped cilantro
Instructions
- In a small bowl, whisk together the dressing ingredients. Season with salt, to taste.
- Add the salad ingredients to a large bowl. Pour the dressing over the salad and toss to combine.
- Enjoy!
Notes
Make Ahead and Storing
- This Asian cucumber salad is great for meal prep. Just wait to add the avocado and dressing until right before serving so they stay fresh and vibrant.
- Transfer the partially assembled or leftover salad to an airtight container and keep it in the fridge for 2 to 3 days.
- Keep in mind that the leftover avocado will brown and the cucumber will soften over time. The sooner you enjoy your leftovers, the better.
- Want to turn up the flavors? Make the dressing several hours in advance to allow the shallot to soften, the acidity to mellow, and the overall flavor to become more cohesive. Just keep it in a sealed jar in the fridge until it’s time to pour it over the salad.
- Pat the cooked edamame and cucumber slices dry with a paper towel. This will soak up any extra moisture that could dilute the dressing and make the salad soggy.
- Once it’s assembled, set the salad aside and let it marinate for 10 to 15 minutes. This gives the dressing a chance to soak into the edamame and cucumbers, enhancing the overall flavor.
- Crunchy veggie add-ins - Add thinly sliced radishes, bell peppers, scallions, carrots, or snap peas.
- Bulk it up with leafy greens - Add a handful of chopped baby spinach, shredded napa cabbage, or crunchy romaine.
- Optional fruit add-ins - Add diced mango, pineapple, mandarin, or tangerine segments.
- Toppings and texture - Consider sprinkling crushed peanuts, cashews, sesame seeds, or extra furikake on top for extra crunch and umami.
- Turn up the heat - Stir a drizzle of sriracha or a tablespoon of chili crisp into the dressing.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 197mg | Potassium: 356mg | Fiber: 4g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg