Cucumber Edamame Salad – Quick, Healthy, and Delicious Recipe

Visiting the kitchen of eminentrecipes.com, you’ll discover a passion for simple, wholesome dishes that bring family and friends together. This cucumber edamame salad embodies that philosophy—fresh, crunchy, and full of flavor. Inspired by quick and balanced meals shared on the site, this salad combines vibrant cucumbers, protein-packed edamame, and creamy avocado with a zesty ginger soy vinaigrette. It’s perfect for busy weeknights, healthy lunches, or casual get-togethers that deserve a little extra freshness.

Why You’ll Love This Recipe

Cucumber edamame salad is one of the most versatile, refreshing dishes you can make. It’s quick, easy, and perfect for busy weeknights or casual family dinners. The focus keyword “cucumber edamame salad” highlights its healthy, protein-rich ingredients like edamame, avocado, and fresh cucumber. You’ll love how the ginger soy vinaigrette elevates every bite with a tangy, savory flavor. This salad is customizable—add chili flakes for spice, carrots for crunch, or sesame seeds for nuttiness. It’s a family-friendly dish, ideal for meal prep, picnics, or pairing with Japanese-inspired meals. Each bite balances freshness, texture, and flavor, making cucumber edamame salad a go-to recipe for anyone seeking a healthy, flavorful salad that’s effortless to prepare yet impressive enough for special occasions.

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Ingredients for This Recipe

Cucumber edamame salad uses simple, fresh ingredients that come together to create a crunchy, creamy, and flavorful dish. Each component contributes both nutrition and texture: edamame adds plant-based protein, cucumbers bring crispness, avocado adds creaminess, and the ginger soy vinaigrette ties everything together with a tangy, slightly sweet, and spicy kick. Using seasonal, fresh vegetables ensures the salad stays vibrant, while optional toppings like sesame seeds enhance the flavor and presentation.

🛒 Ingredients (serves 4)

For the Salad:
2 cups shelled edamame (cooked and cooled)
1 large cucumber, thinly sliced
1 ripe avocado, diced
¼ red onion, thinly sliced
1 small carrot, julienned (optional)
1 tablespoon sesame seeds (toasted, optional)

For the Ginger Soy Vinaigrette:
3 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon honey or maple syrup
1 teaspoon grated fresh ginger
½ teaspoon chili flakes (optional, for spice)
1 clove garlic, minced

How to Make This Recipe

To make a perfect cucumber edamame salad, start by preparing the vegetables—thinly slice cucumbers, dice avocado, slice onions, and julienne carrots if using. Toss these fresh, vibrant ingredients with cooled edamame in a large mixing bowl. Next, whisk together a ginger soy vinaigrette combining soy sauce, rice vinegar, sesame oil, olive oil, honey, garlic, and grated ginger. Pour the dressing over the salad and gently toss to coat without mashing the avocado. Garnish with sesame seeds for added crunch. This cucumber edamame salad is quick, easy, and ideal for healthy lunches, family dinners, or picnic-ready meals. Every bite bursts with freshness, protein, and umami flavor, making it a versatile salad that’s satisfying, nutrient-rich, and customizable.

🛒 Steps:
Prepare cucumbers, avocado, onion, and carrot.
Cook and cool shelled edamame.
Mix vegetables and edamame in a bowl.
Whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and chili flakes.
Pour dressing over salad and toss gently.
Sprinkle toasted sesame seeds on top.
Serve immediately or chill for 10–15 minutes.

Expert Cooking Tips

Creating the ultimate cucumber edamame salad is about balancing freshness, texture, and flavor. Use firm, crisp cucumbers and ripe avocado to prevent mushiness. For edamame, cook just until tender and cool completely to maintain its pop and protein content. Whisk the ginger soy vinaigrette vigorously to emulsify oil and vinegar for a smooth, flavorful coating. Customize the salad by adding carrots, bell peppers, or chili flakes for extra crunch or heat. Toasted sesame seeds or a drizzle of sesame oil enhance the nutty aroma. Always toss gently to preserve the creamy avocado texture. Prepare ingredients ahead of time for meal prep, keeping cucumbers and avocado separate until ready to serve to avoid sogginess. This approach ensures your cucumber edamame salad stays vibrant, fresh, and flavorful for every bite.

💡 Expert Tips:
Choose firm, fresh cucumbers for crispness.
Use ripe avocado for creaminess.
Cook edamame just until tender.
Emulsify dressing well for smooth coating.
Add optional chili flakes for spice.
Toast sesame seeds for nutty flavor.
Toss salad gently to avoid mashing avocado.
Keep ingredients separate if prepping ahead.
Use seasonal vegetables to enhance flavor.
Chill briefly to let flavors meld.

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Cucumber edamame salad is a refreshing, healthy, and easy-to-make dish perfect for any occasion. With crisp cucumbers, tender edamame, creamy avocado, and a tangy ginger soy vinaigrette, it’s a versatile salad ideal for family meals, meal prep, or casual gatherings. Easy to customize and packed with nutrients, this salad combines taste, texture, and visual appeal in every bite. Enjoy it as a side dish, lunch, or light dinner that’s both satisfying and nutritious.

Cucumber Edamame Salad

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• Author: Savannah
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refreshing, crunchy salad featuring crisp cucumbers, tender edamame, and creamy avocado, tossed in a zesty ginger soy vinaigrette. Perfect as a light lunch, side dish, or healthy snack, this salad balances flavors with a hint of spice and nutty sesame notes.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (serves 4):

For the Salad:

• 2 cups shelled edamame (cooked and cooled)

• 1 large cucumber, thinly sliced

• 1 ripe avocado, diced

• ¼ red onion, thinly sliced

• 1 small carrot, julienned (optional)

• 1 tablespoon sesame seeds (toasted, optional)

For the Ginger Soy Vinaigrette:

• 3 tablespoons soy sauce or tamari

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon olive oil

• 1 teaspoon honey or maple syrup

• 1 teaspoon grated fresh ginger

• ½ teaspoon chili flakes (optional, for spice)

• 1 clove garlic, minced

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Instructions

📝 Instructions:

Step 1: Prepare the Vegetables

• Slice cucumbers thinly (use a mandoline if available).

• Dice avocado and thinly slice red onion.

• If using, julienne the carrot for added color and crunch.

• Place edamame, cucumber, avocado, onion, and carrot into a large salad bowl.

Step 2: Make the Dressing

• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and chili flakes until emulsified.

Step 3: Assemble the Salad

• Pour the dressing over the vegetables.

• Gently toss to combine, ensuring avocado doesn’t get mashed.

• Sprinkle toasted sesame seeds on top for garnish.

Step 4: Serve

• Serve immediately for the crispiest texture, or chill in the fridge for 10–15 minutes for flavors to meld.

Notes

• Make Ahead: Prep veggies in advance and store separately. Toss with dressing just before serving.
• Spicy Version: Increase chili flakes or drizzle sriracha for more heat.
• Extra Protein: Add tofu cubes or grilled chicken for a complete meal.
• Crunchy Twist: Top with roasted peanuts or almonds.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for edamame if using frozen)
• Category: Salad / Side Dish
• Method: No-cook / Tossed
• Cuisine: Japanese-inspired