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.
Ingredients
🛒 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
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