Cucumber Edamame Salad
A light and vibrant salad bursting with fresh cucumbers, tender edamame, and fragrant herbs, perfect for hot summer days.
Ingredients
Salad Base
- 2 cups cucumbers, diced Opt for fresh, firm cucumbers. English cucumbers work great.
- 1 cup edamame, shelled and cooked Use frozen, shelled edamame. Steam or boil according to package instructions.
- 1/4 cup red onion, thinly sliced Choose a milder red onion to avoid overpowering flavors.
- 1/4 cup fresh cilantro, chopped Optional: can substitute with parsley if desired.
- 1/4 cup fresh mint, chopped Adds a refreshing twist to the dish.
Dressing
- 2 tablespoons olive oil Use high-quality extra virgin olive oil for best flavor.
- 1 tablespoon rice vinegar Look for unseasoned rice vinegar for neutral flavor.
- Salt and pepper to taste Use sea salt and freshly cracked black pepper.
Instructions
Preparation
- Wash and dice cucumbers into bite-sized pieces.
- If using frozen edamame, follow package instructions to cook, then rinse in cold water.
- Slice the red onion thinly, and chop cilantro and mint.
Combining
- In a large bowl, combine diced cucumbers, cooked edamame, red onion, cilantro, and mint. Toss gently.
Dressing
- In a small bowl, whisk together olive oil, rice vinegar, salt, and pepper until combined.
- Taste and adjust with more vinegar or seasoning as needed.
Serving
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or let chill in the fridge for about 30 minutes to allow flavors to meld.
Notes
Serve at room temperature or chilled. Store leftovers in an airtight container for up to 2 days.