Crisp and fresh, this edamame cucumber salad with arugula, avocado and green onions is tossed in a delicious soy sesame dressing. Filled with different textures, this salad is as flavorful as it is satisfying. So good!
This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.
Why You'll love this recipe
- It's delicious and nourishing. Filled with different textures, this Asian-inspired vegetarian salad is so flavorful while packing lots of nutrients. Edamame are a great source of plant-based protein.
- This recipe is quick and easy to throw together. You can find shelled edamame ready to use in most grocery stores. It's a also a versatile salad you can use as a main course or side of chicken, fish or rice bowl.
- It's visually appealing making it such a gorgeous dish to serve at a dinner party or bring to a potluck.
Key Ingredients and variations
- Edamame: shelled and ready to use. Edamame are soy beans, they're high in protein, fiber and are delicious. If using frozen, make sure they're thawed before adding to the salad.
- Cucumbers: I recommend using English, Japanese or Persian cucumbers for this recipe as they're thinner, haver a thinner skin and not as watery as a regular cucumber. I like to half-peel my cucumbers but it's up to your preference. You can still use a regular one, the skin is tougher so peel it and scrape the seeds from the middle.
- Avocado: a delicious healthy fat. Make sure it's ripe but still a little firm to the touch, it'll be a lot easier to cut up than if it's too soft.
- Arugula: adds a nice peppery flavor. Can be replaced with microgreens or skipped.
- Green onions: the flavor compliments the salad really well.
- The dressing: a mixture of soy sauce, oil, sesame oil, rice vinegar, honey, Dijon, fresh ginger, fresh garlic, red pepper flakes and sesame seeds. The soy sauce can be replaced by lite tamari or coconut aminos.
How to make edamame cucumber salad
- I recommend putting all the veggies in the fridge before making this recipe so it's cold when you eat it without having to chill it.
Slice cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in half-moons. Place on paper towels with salt.
Whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper, sesame seeds and red pepper flakes until incorporated.
Add arugula, cucumber, edamame, green onions, and avocado to a large bowl. Sprinkle with salt and pepper.
Add dressing and gently toss. Serve and enjoy!
More Salad Recipes
If you love salads check these out!
Tips
- While the step is optional, I recommend salting the cucumber and letting it sit on paper towels to release excess moisture.
- Add more red pepper flakes if you want the salad a little spicy, or skip them all together. You can also add hot sauce like sriracha.
- This edamame cucumber salad is best eaten freshly made or within a few couple of hours of making it. You can store leftovers covered refrigerated, but it'll become a little watery.
- Adjust salt and pepper to taste. Remember soy sauce is salty, so add less first and add more salt as needed.
- This salad is very good chilled which is why I recommend putting all the ingredients in the fridge before making it, or chill the salad after for 15 minutes in the fridge.
- Don't add too much sesame oil as it has a strong flavor. Start with less and add more to taste.
frequently asked questions
Yes absolutely. Shrimp or shredded chicken would be delicious. Tofu would work too.
- If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
- Never miss a new recipe by following me on Instagram, Facebook, Pinterest and Subscribing to my weekly newsletter!
Edamame Cucumber Salad
Equipment
- bowls
- paper towels
Ingredients
- 8-9 ounces shelled edamame
- 2 English cucumbers or 3 Japanese cucumbers or 6-7 Persian cucumbers
- 3 green onions chopped
- 1 large avocado or 2 small ones, chopped
- 2-3 cups arugula
For the honey sesame dressing
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil or any mild tasting oil
- ½ to 1 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or more to taste
- 1-2 cloves garlic minced
- ½ to 1 teaspoon fresh grated ginger
- ¼ teaspoon salt or more to taste
- ¼ teaspoon black pepper or more to taste
- 1 teaspoon sesame seeds
- 1 pinch red pepper flakes optional, or more to taste
Instructions
- Slice the English cucumber in half or third, then slice each piece in half lengthwise, then slice the cucumber in half-moons.Optional: Place the chopped cucumber on paper towels with salt while you get everything else ready (this helps releasing some of the extra moisture). Peeling is optional per taste, I half-peeled mine, you can keep the skin or fully peel it.
- In a small bowl, whisk together soy sauce, rice vinegar, oil, sesame oil, Dijon mustard, honey, salt, pepper, sesame seeds and red pepper flakes until incorporated.
- Add the arugula, cucumber, edamame, green onions, and avocado to a large bowl. Sprinkle with salt and pepper.
- Add the dressing and gently toss the salad. Add more sesame seeds if you wish. Optional: chill refrigerated for 15 minutes. Serve and enjoy!
Notes
- Soy Sauce: can be replaced with lite Tamari or coconut aminos.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Leave a comment