Crunchy Cucumber and Edamame Salad

How to Make Crunchy Cucumber and Edamame Salad

Fresh, colorful, and loaded with crunch, this Crunchy Cucumber and Edamame Salad is an easy way to brighten up lunch or dinner. Crisp English cucumber, tender edamame, peppery radishes, creamy avocado, green onions, and cilantro are tossed in a sweet, tangy, slightly spicy sesame dressing.

Even better, there’s no cooking required once your edamame is thawed. The original recipe comes together in just 25 minutes, making it a great option when you want something fresh without spending forever in the kitchen.

Prep Time: 25 minutes
cook Time: None
Yield: 4-6 people

Nutrition Information

According to the original recipe, each serving contains approximately 295 calories, 24g fat, 17g carbohydrates, 9g fiber, and 7g protein. Nutrition will vary depending on serving size and the specific ingredients you use.

For the Dressing

• 3 tablespoons avocado oil

• 3 tablespoons rice wine vinegar

• 2 teaspoons honey

• 1 teaspoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 teaspoon Sriracha sauce

• 1 garlic clove, minced

For the Salad

• 1 English cucumber

• 1 (8-ounce) bag frozen shelled edamame, thawed

• 1/2 cup matchstick-cut radishes

• 3 green onions, thinly sliced

• 2 medium avocados, diced

• 1/4 cup minced cilantro

• Salt and freshly ground black pepper, to taste (optional)

Instructions:

Step 1
Add the avocado oil, rice wine vinegar, honey, soy sauce, toasted sesame oil, Sriracha, and minced garlic to a small bowl or jar. Whisk or shake until the dressing is well combined.

Step 2
Slice the English cucumber in half lengthwise, then cut it into thin half-moon slices.

Step 3
Place the cucumber in a large bowl with the thawed edamame, radishes, green onions, diced avocado, and cilantro.

Step 4
Pour the prepared dressing over the salad and gently toss everything together until evenly coated.

Step 5
Taste and add salt and freshly ground black pepper if desired. Serve right away or refrigerate until you're ready to enjoy it.

MOM Tip

Precut matchstick radishes are an easy little shortcut when you're trying to get lunch on the table quickly. Because the avocado is delicate, toss the salad gently so those creamy pieces stay intact.

The original recipe notes that the salad is best enjoyed the same day, although leftovers can be refrigerated for up to 3 days.

What to Serve With Cucumber and Edamame Salad

This fresh salad works beautifully as a light lunch on its own, or serve it alongside grilled chicken, salmon, shrimp, rice bowls, or other Asian-inspired dishes. The combination of crunchy vegetables, creamy avocado, and sesame dressing also makes it a refreshing side for warm-weather meals.

Recipe Source/Credit: Adapted for MOMnation from Crunchy Cucumber and Edamame Salad by France Cevallos, published by Allrecipes.