Cucumber, Avocado & Edamame Salad
Cucumber, Avocado & Edamame Salad
Ingredients
For the Salad
- 1 cup cucumber, chunky pieces
- 1/2 cup spring onion, finely chopped
- 1/4 cup basil, finely chopped
- 1 avocado, cubed
- 2 cups edamame, frozen, pre-boiled & lightly salted
- 1 tablespoon sesame seeds, for topping, or as needed
For the Dressing
- 2 tablespoons soy sauce
- 2 tablespoons gochujang
- 1 teaspoon chili flakes
- 1 1/2 tablespoons maple syrup, or honey if not vegan
- 1/4 teaspoon salt, to taste
- 1 1/2 tablespoons olive oil
Instructions
- 1
Prepare the edamame: Thaw and boil the frozen edamame according to package instructions. This typically involves boiling for 3-5 minutes until tender-crisp. Drain well and set aside.
⏱️ 5 min
- 2
Prepare the dressing: In a small bowl, combine the soy sauce, gochujang, chili flakes, maple syrup (or honey), salt, and olive oil. Whisk everything together until well combined and emulsified.
⏱️ 3 min
- 3
Prepare the salad ingredients: Chop the cucumber into chunky pieces. Finely chop the spring onion and basil. Cube the avocado.
⏱️ 5 min
- 4
Combine salad ingredients: Transfer the chopped cucumber, finely chopped spring onion, finely chopped basil, and cubed avocado into a large mixing bowl.
⏱️ 1 min
- 5
Add edamame: Pour the prepared edamame into the bowl with the other salad ingredients.
⏱️ 1 min
- 6
Dress the salad: Pour the whisked dressing evenly over all the ingredients in the bowl.
⏱️ 1 min
- 7
Mix the salad: Using salad servers or a large spoon, gently mix everything well until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 8
Serve: Top the salad with sesame seeds and serve immediately for the best flavor and texture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber, Avocado & Edamame Salad
For the Salad
- 1 cup cucumber, chunky pieces
- 1/2 cup spring onion, finely chopped
- 1/4 cup basil, finely chopped
- 1 avocado, cubed
- 2 cups edamame, frozen, pre-boiled & lightly salted
- 1 tablespoon sesame seeds, for topping, or as needed
For the Dressing
- 2 tablespoons soy sauce
- 2 tablespoons gochujang
- 1 teaspoon chili flakes
- 1 1/2 tablespoons maple syrup, or honey if not vegan
- 1/4 teaspoon salt, to taste
- 1 1/2 tablespoons olive oil
Instructions
- 1
Prepare the edamame: Thaw and boil the frozen edamame according to package instructions. This typically involves boiling for 3-5 minutes until tender-crisp. Drain well and set aside.
⏱️ 5 min - 2
Prepare the dressing: In a small bowl, combine the soy sauce, gochujang, chili flakes, maple syrup (or honey), salt, and olive oil. Whisk everything together until well combined and emulsified.
⏱️ 3 min - 3
Prepare the salad ingredients: Chop the cucumber into chunky pieces. Finely chop the spring onion and basil. Cube the avocado.
⏱️ 5 min - 4
Combine salad ingredients: Transfer the chopped cucumber, finely chopped spring onion, finely chopped basil, and cubed avocado into a large mixing bowl.
⏱️ 1 min - 5
Add edamame: Pour the prepared edamame into the bowl with the other salad ingredients.
⏱️ 1 min - 6
Dress the salad: Pour the whisked dressing evenly over all the ingredients in the bowl.
⏱️ 1 min - 7
Mix the salad: Using salad servers or a large spoon, gently mix everything well until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 8
Serve: Top the salad with sesame seeds and serve immediately for the best flavor and texture.
⏱️ 1 min