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Finding a fresh and filling lunch option that doesn’t leave you in a mid-afternoon slump can feel like mission impossible. Between back-to-back meetings and endless to-do lists, most of us end up reaching for whatever’s quickest – usually something heavy that makes us want to take a nap an hour later.
That’s where this cucumber edamame salad comes in: it’s light but satisfying, takes just minutes to throw together, and can be prepped ahead for busy weekdays. Plus, it’s the kind of dish that actually tastes better after hanging out in the fridge for a bit.
Why You’ll Love This Cucumber Edamame Salad
- Quick preparation – This refreshing salad comes together in just 15 minutes – perfect for those busy weeknights when you need something fast but nutritious.
- No cooking required – All you need to do is slice, dice, and mix. It’s that simple, making it ideal for hot summer days when you don’t want to turn on the stove.
- Healthy ingredients – Packed with protein-rich edamame, heart-healthy avocado, and crisp cucumbers, this salad is both nutritious and filling while being naturally vegan and gluten-free.
- Make-ahead friendly – You can prep the dressing and vegetables in advance, then toss everything together just before serving – perfect for meal prep or entertaining.
What Kind of Cucumber Should I Use?
English or Persian cucumbers are the way to go for this salad, and there’s a good reason why. These varieties have thinner skin, fewer seeds, and are generally less watery than regular garden cucumbers you might find at the supermarket. English cucumbers (sometimes called hothouse cucumbers) are the long ones wrapped in plastic, while Persian cucumbers are shorter and usually come in packs of 4-6. Both types are naturally sweeter and crunchier than regular cucumbers, which means you won’t get a soggy salad. If you can only find regular cucumbers, they’ll work too – just peel them, cut them in half lengthwise, and scoop out the seeds with a spoon before slicing.
Options for Substitutions
This fresh salad is pretty flexible with substitutions. Here’s what you can swap if needed:
- Avocado/grapeseed oil: Any neutral-tasting oil works well here – try light olive oil, canola oil, or vegetable oil instead.
- Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar – just use a touch less as they’re slightly stronger.
- Tamari/soy sauce: These can be used interchangeably. If you need gluten-free, stick with tamari. Coconut aminos work too, but you might need to add a bit more since they’re less salty.
- English/Persian cucumbers: Regular cucumbers work fine – just remove the seeds if they’re large. You might want to peel them if the skin is thick or waxy.
- Edamame: Try green peas or fava beans if you can’t find edamame. Just make sure they’re shelled and lightly cooked.
- Aleppo pepper: Red pepper flakes or Korean gochugaru make good substitutes. Start with less as they can be spicier than Aleppo pepper.
- Sesame seeds: While these add nice crunch and flavor, you can skip them or use chopped peanuts or cashews instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making cucumber salad is dealing with excess moisture – to prevent a watery salad, try salting your sliced cucumbers and letting them drain in a colander for 15-20 minutes before combining with other ingredients. Another common mistake is using frozen edamame without properly thawing and drying them first, which can make your salad soggy – make sure to pat them completely dry with paper towels after thawing. The timing of adding avocado is crucial – add it last and gently fold it in to prevent browning and mushiness, and if you’re making this ahead, wait to add the avocado until just before serving. For the best flavor development, let the dressing ingredients marry together for at least 10 minutes before tossing with the vegetables, and remember to taste and adjust the seasoning right before serving since cold temperatures can dull flavors.
What to Serve With Cucumber Edamame Salad?
This fresh Asian-inspired salad makes a perfect side dish for grilled teriyaki chicken, salmon, or even a simple bowl of steamed rice. Since it’s light and cooling, it pairs really well with spicier main dishes like Korean BBQ or a hot bowl of ramen. I love serving it alongside some crispy potstickers or spring rolls for an easy weeknight dinner. You could also turn it into a complete meal by adding some seared tuna or tofu on top, along with an extra drizzle of that tasty sesame dressing.
Storage Instructions
Keep Fresh: This cucumber edamame salad is best enjoyed within 24 hours of making it. Keep it in an airtight container in the fridge, but know that the cucumbers might release some water over time. The avocado might start to brown after a day, so if you’re planning to make it ahead, you might want to add the avocado just before serving.
Make Ahead: Want to prep this salad in advance? Mix the dressing ingredients separately and store in a jar in the fridge for up to 5 days. You can also slice the cucumbers and prep the edamame ahead of time – just store them separately. When you’re ready to eat, combine everything fresh with the diced avocado and toppings.
Leftovers: If you have leftovers, drain any excess liquid before eating. The salad will keep for about 2 days in the fridge, though the vegetables won’t be as crisp as day one. Give it a quick toss before serving to redistribute the dressing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 25-30 g
- Fat: 70-80 g
- Carbohydrates: 60-70 g
Ingredients
- 3 tablespoons avocado or grapeseed oil
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons low-sodium tamari or soy sauce
- 1 1/2 teaspoons freshly grated ginger
- 1 garlic clove, minced or grated
- 1 pound thinly sliced english or persian cucumbers
- 1 cup edamame, shelled
- 1 large avocado, diced
- 1/2 cup green onion, thinly sliced
- 2 tablespoons sesame seeds, toasted
- A pinch of aleppo pepper flakes
Step 1: Prepare the Sesame-Ginger Dressing
Begin by gathering all the ingredients for the Sesame-Ginger Dressing.
Combine them in a mixing bowl or a large glass measuring cup.
Use a whisk to mix well until all ingredients are thoroughly combined, resulting in a smooth dressing.
Step 2: Assemble the Salad Ingredients
In a large bowl, combine the cucumber, edamame, avocado, green onion, and sesame seeds.
Ensure these ingredients are evenly mixed.
Add a pinch of sea salt to season the mixture, enhancing the flavors of the fresh ingredients.
Step 3: Dress the Salad
Pour the prepared Sesame-Ginger Dressing over the salad mixture.
Add a pinch of Aleppo pepper flakes for a subtle kick.
Toss everything together until the salad ingredients are evenly coated with the dressing, ensuring a harmonious blend of flavors.
Step 4: Serve and Store
Serve the salad immediately for the best taste and texture.
If you have leftovers or wish to prepare it in advance, you can refrigerate the salad in an airtight container for up to 3 days.
This allows the flavors to meld together while maintaining the salad’s freshness.