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!
Ingredients
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
Directions
- Start by chopping up all the veggies and add them into a large bowl.
- Next, add all of the sesame dressing ingredients into a jar and whisk to combine. Adjust salt and honey as needed.
- Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and enjoy!
Recipe from Munching with Mariyah.
