Cucumber Edamame Salad: Your Refreshing Summer Go-To

This Cucumber Edamame Salad is a vibrant and nutritious option, perfect for a quick and healthy meal.

Print Recipe Pin Recipe

Prep Time 15

Chill Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Adds refreshing crunch; substitute with zucchini for a unique texture.
1 cup Edamame A protein powerhouse that contributes nuttiness; replace with chickpeas for a soy-free option.
0.5 cup Fresh Herbs (Cilantro or Parsley) Brightens the dish; basil can offer a different flavor profile.

For the Dressing

3 tablespoons Olive Oil Moistens the salad; can be substituted with avocado oil for a different taste.
2 tablespoons Rice Vinegar Offers a tangy kick; switch to apple cider vinegar for a similar effect.
1 tablespoon Tamari Provides umami and saltiness; opt for soy sauce if gluten isn’t a concern.
1 teaspoon Sesame Oil Adds a rich, nutty flavor that enhances the dressing beautifully.
1 teaspoon Maple Syrup Sweetens the dressing; can be replaced with honey or omitted for less sweetness.
1 clove Garlic Delivers depth of flavor; minced for the best results.
1 teaspoon Ginger Grated to add a zesty punch to the dressing.
1 tablespoon Chili Crunch Provides delightful heat; adjust according to your spice preference.

Equipment

large mixing bowl
Small bowl
Whisk
large spoon

Method

Step-by-Step Instructions

Begin by washing two medium cucumbers under cool running water. Cut them into bite-sized pieces and place them in a large mixing bowl. Next, add one cup of cooked and shelled edamame to the bowl, ensuring that everything is combined for an even texture.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of rice vinegar, 1 tablespoon of tamari, and 1 teaspoon of sesame oil. Add 1 teaspoon of maple syrup, along with 1 minced garlic clove and 1 teaspoon of grated ginger. Lastly, stir in your desired amount of chili crunch.
Drizzle the prepared dressing over the salad mixture of cucumbers and edamame. Using a large spoon, gently toss the ingredients together until the cucumbers are evenly coated with dressing.
Take a moment to taste your Cucumber Edamame Salad and assess the seasoning. Adjust saltiness or sweetness as necessary.
Serve immediately for the freshest flavor, or chill for at least 30 minutes to enhance the flavors.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Dress the salad just before serving to maintain crispness.

Tried this recipe?

Let us know how it was!