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This Cucumber Edamame Salad with Ginger Dressing is the kind of crisp refreshing dish that can turn any hot day into something special. The vibrant mix of crunchy cucumber creamy avocado and a bright zesty dressing is always a winner on my table whether it is lunch meal prep or a light dinner.
The first time I tossed this salad together was in early spring with just a handful of veggies from the fridge. Now it is my favorite answer to busy weekday lunches and potluck requests.
Ingredients
- Edamame (shelled): Choose firm bright green pods for the freshest texture and a boost of nutritious plant protein
- Persian cucumber (chopped): These small cucumbers have thin skin and no bitterness giving real crunch to the salad
- Avocado (cubed): Pick one that just yields to gentle pressure so it will hold its shape but still add creaminess
- Scallion (finely chopped): Fresh spring onions add a sweet mild bite and lots of color
- Corn kernels: Sweet bursts from corn make every bite exciting. Use fresh cooked leftover or well drained canned for convenience
- Sesame seeds (toasted): Toast lightly in a dry pan until just golden for a warm nutty finish
- Soy sauce: Balances the dressing with a savory note. Go for a good quality low sodium version if you like
- Rice wine vinegar: Gives sparkle and tang to the dressing
- Sesame oil: Essential for deep toasty flavor. Use toasted sesame oil for maximum depth
- Lemon (juiced): Fresh lemon juice brings balance and lifts every other flavor in the bowl
- Ginger (grated): Always use fresh ginger and grate it on a microplane for zing without harshness
Step-by-Step Instructions
- Blanch the Edamame:
- Bring a pot of water to a rapid boil and add the shelled edamame. Cook them for about three minutes. Only cook until they turn brighter green and are tender with a slight bite. Drain immediately and rinse with cold water to keep them from overcooking.
- Prepare the Vegetables:
- Slice Persian cucumbers into half moons or bite sized pieces for crunch and visual appeal. Cube the avocado just before mixing to prevent browning. Slice scallions very finely for their mild bite.
- Prep the Corn:
- If using fresh corn, slice the kernels off the cob after steaming. If using canned or frozen, be sure to rinse or defrost so there is no extra moisture.
- Toast the Sesame Seeds:
- Place the sesame seeds in a small frying pan over medium heat. Stir constantly until the seeds turn a pale gold and release their nutty aroma, about one to two minutes. Set aside.
- Mix the Dressing:
- In a bowl, whisk together soy sauce, rice wine vinegar, sesame oil, lemon juice, and fresh grated ginger until smooth and well blended. This dressing should have a nice sharpness taste and adjust as desired.
- Combine Salad Ingredients:
- In a large bowl, combine edamame, cucumber, avocado, scallion, and corn. Drizzle with all of the ginger dressing and toss gently. Add the toasted sesame seeds and stir again carefully to coat every piece. Serve immediately or chill for a short while to let the flavors come together.
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There is a story in my kitchen about my youngest stealing the toasted sesame seeds before they made it into the bowl and the salad still turned out great.
Storage Tips
Keep leftovers in a sealed container in the fridge for up to twenty four hours. The avocado will stay brightest if you add a little extra lemon juice and cover tightly. If you plan to meal prep keep the dressing and avocado separate and add just before serving for best freshness.
Ingredient Substitutions
Swap out the edamame for blanched green peas if you do not have any on hand. English cucumber works in place of Persian but scoop out the seeds for less moisture. If you like a little spice, add thinly sliced red chili or a touch of chili oil to the dressing.
Serving Suggestions
Serve this salad as a light main for lunch or as a vibrant side with Asian inspired mains. I have paired it with teriyaki salmon, crispy tofu, or even used leftovers as a healthy taco filling. It also makes a great contribution to any picnic or potluck because it holds up so well.
Cultural Context
Edamame is a staple in East Asian cuisine and the combination of soy ginger and sesame is classic in Japanese and Korean dishes. This fresh salad updates those flavors for quick easy prep and a modern lunch box.
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With this salad in your rotation, every meal can feel fresh flavorful and satisfying.
Frequently Asked Questions
- → How do I ensure edamame stays tender?
Blanch edamame in boiling water for 2-3 minutes, then immediately drain to keep them firm and vibrant.
- → Can I substitute Persian cucumbers?
Yes, standard cucumbers work well; peel and remove seeds for the best texture.
- → What makes the ginger dressing stand out?
Fresh grated ginger, soy sauce, sesame oil, and rice wine vinegar create a zesty, aromatic flavor profile.
- → Is avocado necessary?
Avocado adds creamy richness, but you can omit it or substitute with extra edamame or corn.
- → How can I toast sesame seeds easily?
Lightly heat sesame seeds in a dry skillet over medium heat, stirring until golden and fragrant.