Description

A refreshing summer salad packed with crisp cucumbers, creamy avocado, and protein-rich edamame, all tossed in a zingy sesame-ginger dressing. This vegan dish is light, flavorful, and perfect for warm weather lunches, BBQ sides, or healthy snacks.

Ingredients

Scale

3 Tbsp avocado oil (or grapeseed oil)
3 Tbsp rice vinegar
2 Tbsp toasted sesame oil
2 tsp lower-sodium tamari or soy sauce
1 1/2 tsp freshly grated ginger
1 garlic clove, grated or minced
1 lb English or Persian cucumbers, thinly sliced
1 cup shelled edamame
1 large avocado, cubed
1/2 cup thinly sliced green onion
2 Tbsp toasted sesame seeds
A pinch of Aleppo pepper flakes
Sea salt to taste

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Instructions

In a small bowl or jar, whisk together avocado oil, rice vinegar, sesame oil, tamari, ginger, and garlic to make the dressing.
In a large bowl, mix cucumbers, edamame, avocado, and green onions.
Pour in the dressing, add sesame seeds and Aleppo pepper flakes.
Season with sea salt, and gently toss until well combined.
Serve immediately or chill before serving for a colder option.

Notes

Use English or Persian cucumbers for best texture.

Add avocado just before serving to prevent browning.

Substitute Aleppo with red pepper flakes if unavailable.

Optional: Add tofu or hemp seeds for extra protein.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Fusion / Asian-Inspired