As I prepared for a summer picnic, a little epiphany struck me—salads don’t have to be mundane! Enter the Cucumber Edamame Salad with Sesame-Ginger Dressing, a refreshing twist that brightens up any table and brings a splash of color to your lunch. With just 15 minutes of prep, this gluten-free and vegetarian delight is not only make-ahead friendly but also packed with vibrant flavors and nutrients. Each crisp bite tantalizes the taste buds and draws you in with its savory-sweet dressing. Perfect as a stand-alone meal or paired with grilled meats, this salad is a fabulous way to elevate your dining experience while keeping things light and satisfying. Are you ready to discover your new favorite side dish?
Why is this salad a must-try?
Vibrant Colors: This Cucumber Edamame Salad is a feast for the eyes and the palate, showcasing a bright medley of fresh ingredients.
Quick Preparation: In just 15 minutes, you can whip up this gluten-free, dairy-free, and vegetarian dish—perfect for those busy weeknights or spontaneous get-togethers.
Versatile Serving Options: Whether as a light lunch on its own or a refreshing side to grilled meats, this salad complements any meal beautifully.
Make-Ahead Friendly: It stores well in the fridge for up to three days, allowing the flavors to meld and deepen, making it ideal for meal prep lovers.
Nutritious Delight: Packed with healthy fats, fiber, and protein from edamame, this salad will keep you feeling full and satisfied. For more fresh ideas, check out the Tomato Mozzarella Salad or the Chicken Cobb Salad.
Cucumber Edamame Salad Ingredients
• Dive into fresh flavors with this Cucumber Edamame Salad!
For the Dressing
- Avocado Oil – Provides a light flavor and healthy fats; substitute with extra virgin olive oil for a different taste.
- Rice Vinegar – Adds acidity and brightness; can be swapped with apple cider vinegar if needed.
- Toasted Sesame Oil – Gives a nutty aroma and flavor; use sunflower oil for a lighter option, but you can omit it for a neutral taste.
- Lower-Sodium Tamari or Soy Sauce – Adds umami saltiness; substitute with coconut aminos for a soy-free version.
- Fresh Ginger – Brings warmth and spice; use ground ginger as a backup, about 1/2 tsp.
- Garlic Clove – Introduces a pungent kick; can be omitted for a milder flavor.
For the Salad
- English or Persian Cucumbers (1 lb) – Provides the crisp base of the salad; regular cucumbers can be substituted, removing seeds for better texture.
- Shelled Edamame (1 cup) – Adds protein and texture; replace with chickpeas for an alternative protein source.
- Large Avocado (1) – Adds creaminess; use diced mango for a fruitier twist if allergic to avocado.
- Green Onion (1/2 cup) – Gives freshness and crunch; shallots can be used for a milder flavor.
- Toasted Sesame Seeds (2 Tbsp) – Enhances flavor and visual appeal; use hemp seeds for a different texture.
- Aleppo Pepper Flakes (pinch) – Adds subtle heat; red pepper flakes can be used as a substitute.
- Fresh Basil (Optional, 2-3 Tbsp) – Offers aromatic freshness; replace with mint for a different note.
Step‑by‑Step Instructions for Cucumber Edamame Salad
Step 1: Prepare Dressing
In a mixing bowl or large glass measuring cup, whisk together 3 tablespoons of avocado oil, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, and 2 teaspoons of lower-sodium tamari. Add minced garlic and freshly grated ginger, along with a pinch of salt. Continue whisking until the dressing is well combined and slightly emulsified, showcasing a smooth consistency.
Step 2: Combine Salad Ingredients
Slice 1 pound of fresh English or Persian cucumbers into thin rounds or half-moons. Place them into a spacious mixing bowl. Next, add 1 cup of shelled edamame, the diced flesh of 1 large avocado, and ½ cup of finely chopped green onions. Sprinkle 2 tablespoons of toasted sesame seeds over the top to enhance flavor and texture with a delightful crunch.
Step 3: Mix the Salad
Pour the aromatic sesame-ginger dressing over the vibrant salad ingredients in the bowl. With gentle, yet deliberate motions, toss everything together until every cucumber and edamame piece is evenly coated in the dressing. Ensure that the avocado remains intact as you mix, creating a beautiful blend of colors and flavors throughout your Cucumber Edamame Salad.
Step 4: Serve or Store
Your Cucumber Edamame Salad is ready to shine! Serve it immediately for a fresh delight, or transfer it to an airtight container if you plan to store it. When refrigerated, this salad can last for up to 3 days—allowing the flavors to meld beautifully. For the best taste, consider letting it sit for about 2 hours before serving to enhance the overall flavor profile.
Cucumber Edamame Salad: Creative Twists
Feel free to get creative and personalize the flavors of this delightful salad!
Quinoa Boost: Add cooked quinoa for a heartier texture and extra protein. It’s a great way to transform this light dish into a filling meal.
Chickpea Swap: Replace shelled edamame with chickpeas for an alternative protein source that brings its own unique flavor to the salad.
Mango Delight: If you’re allergic to avocado, switch it up with diced mango for a sweet twist that will brighten your salad.
Tomato Addition: Toss in halved cherry tomatoes for a burst of juicy flavor and vibrant color. Their sweetness beautifully complements the sesame-ginger dressing. You might also love this addition in a Tomato Basil Salad.
Herb Infusion: Experiment with fresh herbs like cilantro or mint instead of basil for a refreshing twist that adds a real burst of flavor.
Nuts for Crunch: Sprinkle in some toasted almonds or cashews for an added crunch and an extra layer of nutty flavor that pairs so well with the Asian-inspired dressing.
Feta Crumbles: For a rich and tangy kick, sprinkle crumbled feta cheese over the top. It adds a delightful creaminess that takes the salad to another level, similar to what you’d find in a Chicken Cobb Salad.
By integrating these variations, you can keep this Cucumber Edamame Salad fresh and exciting, making it a staple in your summer repertoire!
How to Store and Freeze Cucumber Edamame Salad
Fridge: Store in an airtight container for up to 3 days to maintain freshness and flavor. This Cucumber Edamame Salad benefits from resting in the fridge, allowing the flavors to meld beautifully.
Freezer: It’s not recommended to freeze this salad, as the texture of fresh vegetables like cucumbers and avocado may become mushy upon thawing.
Reheating: If you have leftovers, there’s no need to reheat—enjoy it cold! For a warmer meal, consider using the salad as a topping for cooked grains or proteins.
Serving Suggestion: After storing, give the salad a gentle toss before serving to revive the flavors.
What to Serve with Cucumber Edamame Salad?
This delightful salad pairs beautifully with a variety of flavors, creating a well-rounded meal you’ll crave time and again.
Grilled Chicken Skewers: Tender and juicy, these skewers add a warm contrast to the cool crunch of the salad, enhancing the overall dining experience.
Quinoa Pilaf: Nutty and fluffy, quinoa provides additional protein and texture to your meal, creating a satisfying and wholesome combination.
Miso Soup: A warm bowl of miso soup offers a comforting touch, balancing the refreshing flavors of the salad while providing a delicious umami kick.
Teriyaki Salmon: The sweet and savory notes of teriyaki salmon harmonize beautifully with the sesame-ginger dressing, making each bite a flavorful delight.
Sushi Rolls: Light and versatile, sushi rolls are the perfect accompaniment; try cucumber or avocado rolls for a refreshing complement to the salad.
Herbed Flatbread: Soft and warm, featuring herbs, this flatbread adds a delightful bite to your meal, perfect for scooping up the bright salad.
Sparkling Water with Lemon: A refreshing beverage that cleanses the palate, enhancing the flavors of the salad without overpowering it.
Fruit Sorbet: For dessert, a light fruit sorbet provides a refreshing and fruity finish that complements the salad’s bright and vibrant notes.
Make Ahead Options
These Cucumber Edamame Salad preparations are a game changer for busy home cooks! You can chop the cucumbers and green onions up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their crispness. The dressing can also be prepared ahead of time and refrigerated for up to 3 days—just give it a good shake before you toss it into the salad. When you’re ready to serve, simply mix in the diced avocado and the shelled edamame to ensure everything stays fresh and vibrant. This way, your Cucumber Edamame Salad is just as delicious and saves you precious time on hectic days!
Expert Tips for Cucumber Edamame Salad
Flavor Enhancer: Allow the salad to sit for at least 2 hours before serving to deepen the flavors of the vegetables and sesame-ginger dressing.
Prevent Browning: To keep the avocado fresh, mix it in just before serving or drizzle with a little lemon juice to slow down browning.
Texture Balance: For a delightful crunch, ensure that the cucumbers are sliced thinly. This helps them blend well with the creamy avocado and provides a satisfying bite.
Protein Boost: If you’re looking to up the protein content even further, consider mixing in cooked quinoa or chickpeas alongside the edamame for a heartier meal.
Don’t Overdress: Use the dressing judiciously. It’s meant to complement, not overwhelm. Start with half the dressing and add more to taste, keeping the salad refreshing.
Cucumber Edamame Salad Recipe FAQs
What type of cucumbers should I use for this salad?
I recommend using English or Persian cucumbers for their crisp texture and minimal seeds. If you can only find regular cucumbers, they’re fine too! Just be sure to remove the seeds to maintain a pleasant texture.
How long does the Cucumber Edamame Salad last in the fridge?
This delightful salad can be stored in an airtight container in the fridge for up to 3 days. The flavors will actually meld and improve over time, so it’s perfect for meal prep enthusiasts!
Can I freeze the Cucumber Edamame Salad?
It’s not advisable to freeze this salad. Freezing can make cucumbers and avocado mushy upon thawing. Enjoy this salad fresh for the best experience! If you have leftovers, consider using them as a topping for grains or proteins instead.
What is the best way to prevent the avocado from browning?
To keep the avocado fresh, add it just before serving. Alternatively, sprinkle it with lemon juice after cutting, which helps to slow down the browning process. This way, you maintain that beautiful green color!
Is this salad suitable for those with dietary restrictions?
Absolutely! This Cucumber Edamame Salad is gluten-free, dairy-free, and vegetarian. If you’re concerned about soy, you can easily substitute the tamari or soy sauce with coconut aminos for a soy-free version!
Can I make any substitutions to the ingredients?
Certainly! If you’re out of a specific ingredient or have dietary concerns, here are a few suggestions:
- Swap out avocado for diced mango for a tropical twist.
- Use chickpeas instead of edamame for added protein.
- If you don’t have sesame oil, use olive oil for a lighter flavor. Just remember to keep it fresh and vibrant!
Cucumber Edamame Salad: A Refreshing Summer Delight
Ingredients
Equipment
Method
- In a mixing bowl, whisk together 3 tablespoons of avocado oil, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, and 2 teaspoons of lower-sodium tamari. Add minced garlic and freshly grated ginger, along with a pinch of salt. Whisk until well combined.
- Slice 1 pound of fresh cucumbers into thin rounds or half-moons. Place in a mixing bowl. Add 1 cup of shelled edamame, diced avocado, and green onions. Sprinkle with toasted sesame seeds.
- Pour the sesame-ginger dressing over the salad ingredients. Toss gently until evenly coated, keeping the avocado intact.
- Serve immediately or refrigerate in an airtight container for up to 3 days. For the best flavor, allow it to rest for 2 hours before serving.
