Looking to spice up your salad game? Try out this Cucumber Edamame Salad – a crisp, protein-packed dish perfect for spring and summer gatherings.

As a bonus, it’s insanely simple to make! Chop the ingredients, whisk the dressing, combine and you’re good to go.

Did you know that edamame is a nutrition power-house? With around 11 grams of protein and 5 grams of fiber per 100 gram serving, edamame is a great addition to any salad for some plant-based protein and wholesome goodness.

Try this recipe out today!


Cucumber Edamame Salad 

  • 3 medium persian cucumbers, chopped into small cubes
  • 1 cup cooked edamame
  • 4 medium scallions/green onions, thinly sliced on a bias
  • 1/2 cup cilantro, finely chopped

Ginger-Soy Vinaigrette 

  • 2 tbsp lemon juice or rice wine vinegar
  • 2 tbsp low-sodium soy sauce or Bragg’s liquid aminos
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup (feel free to use 2 tbsp if you prefer the dressing sweeter)
  • 1/2 tsp fresh ginger, finely minced (sub with ginger powder)
  • Kosher salt, only if needed
  • Toasted sesame seeds for garnish


  1. Start by chopping up all the veggies and add them into a large bowl.
  2. Next, add all of the sesame dressing ingredients into a jar and whisk to combine. Adjust salt and honey as needed.
  3. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and enjoy!

Recipe from Munching with Mariyah.