Description

Cucumber Edamame Salad offers crunchy freshness with easy light summer flavor refreshing quick to make and perfect for hot days Great for potlucks

Ingredients

Scale

2 medium cucumbers

1 cup shelled edamame

1/4 small red onion

1 cup cherry tomatoes

2 tablespoons fresh dill or cilantro

1/4 cup crumbled feta (optional)

1 tablespoon olive oil

2 tablespoons lime juice

1 teaspoon rice vinegar (optional)

1 tablespoon toasted sesame seeds

Salt and pepper to taste

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Instructions

Step 1 — Prep and slice: Wash the cucumber and red onion. Slice the cucumber into thin rounds or half moons. Thinly slice the red onion; to mellow sharpness, soak sliced onions in cold water for 5 minutes and pat dry before adding to the salad.
Step 2 — Thaw or cook the edamame: If using frozen edamame, thaw under cold running water or steam until heated through. If using ready-to-eat edamame, drain and fluff with a fork.
Step 3 — Prepare the dressing: In a small bowl, whisk lime juice, olive oil, salt, pepper, and optional rice vinegar. If you like sweetness, add honey or maple syrup. Taste and adjust salt as needed.
Step 4 — Toss the salad: In a large bowl, combine cucumber, edamame, red onion, and cherry tomatoes. Pour dressing over and toss to coat evenly, preserving crispness.
Step 5 — Add herbs and crunch: Sprinkle chopped dill or cilantro and sesame seeds. If using feta, crumble and fold in lightly.
Step 6 — Serve or chill: Serve immediately for maximum crunch, or refrigerate for 5–10 minutes to mingle flavors. Dress separately for longer storage if needed.

Notes

A bright, protein-packed cucumber edamame salad with a citrusy lime dressing. Ready in about 20 minutes, customizable with substitutions, and perfect for a light, nourishing lunch.

Prep Time: 15 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: Approximately 255 kcal
Sugar: 6 g
Fat: 12 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 12 g