5 from 3 votes
Cucumber Edamame Salad With Ginger Sesame Lime Dressing
This refreshing cucumber edamame salad is the perfect summer side dish or no-cook dinner salad. The fresh cucumbers and plump edamame pair wonderfully with the creamy avocado and tangy, aromatic dressing.Serves 6 as a side or 3 as a light main dish.
Prep Time
10 mins
Total Time
10 mins
Servings:
6
Calories:
287 kcal
Course:
Side Dish, Salad
Cuisine:
Asian
Ingredients
Ginger Sesame Lime Dressing
- 2 tablespoons olive oil , or avocado oil
- 2 tablespoons sesame oil toasted
- 2 tablespoons soy sauce , or tamari (for gluten-free)
- 1½ tablespoons rice vinegar
- 1½ tablespoons lime juice or more rice vinegar, fresh
- 2 teaspoons maple syrup
- 1 tablespoon ginger freshly grated
Edamame salad
- 2 cups edamame thawed if using frozen edamame beans, shelled
- 1 English cucumber , cut into cubes similar in size to edamame beans
- 2 green onion thinly sliced reserving some green parts for garnish, aka scallions
- 2 avocado cut into cubes
- 2 tablespoons sesame seeds more to garnish, toasted
- ½ teaspoon gochugaru chilli flakes optional
- kosher salt , to taste
Instructions
- Whisk together the ginger sesame salad dressing ingredients in a small bowl until well combined.
- Add the edamame, cucumber slices, green onions, and cubed avocado to a large bowl.
- Sprinkle with the toasted sesame seeds, chilli flakes (if using) and a pinch of kosher salt. Use your hands or a wooden spoon to very gently toss the salad. Then, pour the dressing over the edamame mixture and again gently toss until everything is evenly coated in the dressing. Taste and season with more salt if needed – I use ½ teaspoon salt in total.
- Garnish the edamame cucumber salad with more toasted sesame seeds and the reserved green onions. Serve and enjoy immediately.
Cup of Yum
Notes
- Edamame: If you're using frozen shelled edamame beans, you can speed up defrosting by rinsing the beans in hot water.
- Toasted sesame seeds: You can toast raw sesame seeds in a dry pan over medium heat or make a large batch of toasted sesame seeds in the oven. They are very versatile and amazing to have on hand! See how to toast sesame seeds with step-by-step instructions for both methods.
- Gochugaru: This moderately spicy Korean chilli flake has a beautiful fruity flavour. You can also use Aleppo chilli flakes or your favourite red pepper flakes, or omit the chilli for a non-spicy salad.
- Storage: The salad tastes best on the day it's made. But you can refrigerate leftovers in an airtight container for 3 days. The avocado will brown, but it's still edible. Feel free to discard them if you prefer.
- Bulk it up: For a more filling salad, add a cup of cooked quinoa or sweetcorn. See the full blog post for more serving suggestions.
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Sodium
345mg
(14%)
Potassium
675mg
(14%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
242IU
(5%)
Vitamin C
10mg
(11%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 345mg | 14% |
| Potassium | 675mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.