Clean recipe · kalejunkie.com

Cucumber Edamame Salad

A classic cucumber salad is a light and refreshing way to get your veggies in. Whether you're serving it as a side dish or eating it on its own, you truly can't go wrong with this bright and flavorful veggie salad. And my favorite cucumber salad recipe, lately? Hands-down, it's my Cucumber Edamame Salad. This salad is bursting with crunchy cucumbers, fresh herbs, and protein-packed edamame for a salad that is equally as perfect for those long summer days, and late summer nights.

Original recipe: kalejunkie.com

Yield:: 4 servings
Prep:: 5 min
Total:: 5 min

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Ingredients

6-8 Persian Cucumbers (or 2 large English cucumbers; diced)
1 Cup Edamame (shelled)
1/2 Cup Cilantro or Parsley (chopped)
1 Bunch Green Onions (thinly chopped)
3 Tablespoons Olive Oil
1/4 Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce (or substitute with 3 tablespoons of coconut aminos)
1 Tablespoon Toasted Sesame Oil
2 Teaspoons Maple Syrup
2 Cloves Garlic (mashed)
1 Teaspoon Ground Ginger
1/2 Teaspoon Sea Salt
1 Teaspoon Sesame Seeds (optional; for garnishing)

Instructions

To make the salad, start by chopping your cucumbers, cilantro (or parsley) and onions, and add them to a large bowl.
Next, shell your edamame (if not shelled already) and add it to the bowl.
Then, prepare the dressing by whisking the dressing ingredients together in a separate bowl.
Taste and adjust the dressing as needed, then pour it on top of the salad.
Toss to combine, serve, and enjoy! Store an leftovers in an airtight container, in the fridge, for up to four days.