There’s something incredibly refreshing about the crunch of cucumbers mixed with the satisfying bite of edamame in a salad, making it the perfect summer dish. The Cucumber Edamame Salad with Creamy Miso Dressing comes together in just 15 minutes, and the creamy dressing adds an irresistible twist to this vibrant mix. It’s a great way to incorporate more vegetables into your diet while still delivering on flavor.
This recipe is ideal for anyone looking for a light, healthy meal or side dish. It’s perfect for summer picnics or as a colorful addition to your dinner table. Plus, you can easily make it a few hours ahead; just store the salad and dressing separately until you’re ready to serve.
Why You’ll Love This Recipe
- The combination of crunchy cucumber and creamy avocado creates delightful contrasts in texture.
- Fresh lime juice brightens the flavors, making each bite more refreshing.
- The creamy miso dressing ties all the ingredients together for a satisfying finish.
- It’s quick to prepare, making it a go-to option for last-minute gatherings.
What You’ll Need
Gather these fresh ingredients for your salad and dressing:
For the Salad
- 1 English cucumber or 2-3 Persian cucumbers, chopped
- 1 ¼ cup shelled edamame
- 1 avocado, cubed
- Spritz of lime juice + pinch of salt
- ½ cup roasted cashews, roughly chopped
- ½ tablespoon sesame seeds
- 1 cup green onions, thinly sliced
For the Dressing
- 3 tablespoons avocado oil
- 3 tablespoons fresh lime juice (juice of one whole lime)
- 1 tablespoon sugar or honey
- 1 tablespoon white miso paste (or yellow miso paste)
- 1 clove garlic, grated
- 1 teaspoon toasted sesame oil
For Serving (optional)
- Chili crunch or chili garlic sauce
- Extra sesame seeds
- Additional green onions
Note: Use yellow miso for a milder flavor.
Substitutions & Swaps
- Replace avocado oil with olive oil.
- Use frozen edamame if fresh is unavailable.
- Substitute honey with maple syrup for a vegan option.
- Omit cashews for a nut-free salad.
How to Make It
Here’s how to prepare your delicious salad:
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Spritz the avocado with lime juice and season with a pinch of salt.
Always season your avocados for the best flavor! -
Combine all salad ingredients in a large mixing bowl.
Toss gently with about 2/3 of the dressing to evenly coat.
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Top the salad with remaining green onions, sesame seeds, and an extra drizzle of dressing.
Add a spoonful of chili crunch for a spicy kick if desired. -
Prepare the dressing by blending or whisking the ingredients together.
You can use a blender for a more cohesive texture, or a bowl for simplicity.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: No, the salad won’t hold up.
Reheat: Not necessary; enjoy chilled.
Tips for Best Results
- Always add lime juice to your avocado to prevent browning.
- Adjust the dressing thickness by adding more lime juice or oil as needed.
- For a crunchier texture, add the cashews just before serving.
- Customize with additional veggies or herbs for extra freshness.
Serving Suggestions
- Enjoy as a light lunch or dinner side dish.
- Serve at summer BBQs or potlucks for a vibrant contribution.
- Pair with grilled chicken or tofu for a complete meal.
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