Quick & Easy Cucumber, Edamame, and Avocado Salad
A simple quick side that is savory, zippy, slightly sweet, and kinda tangy! Just a really great balance of flavors here and easily customizable based on the vegetables you have on-hand!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2-3 servings
- Category: Side
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 2 tablespoons low-sodium soy sauce (use tamari to keep this gluten free)
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
- 1/4 teaspoon granulated garlic
- Pinch red pepper flakes (or small squeeze of Sriracha!)
- 1/2 tablespoon brown sugar
- 1/2 cup shelled edamame, thawed if frozen*
- 1/2 English cucumber, sliced into half circles
- 1/2 avocado, diced
- 1 small shallot, sliced (you can also use 2 green onions, sliced)
- 1 small handful fresh cilantro, roughly chopped
- Salt and pepper, to taste
- A sprinkle of furikake seasoning or toasted sesame seeds, optional
Instructions
- In a medium bowl, add the soy sauce, sesame oil, rice vinegar, granulated garlic, red pepper flakes, and brown sugar. Whisk well to combine, until the brown sugar dissolves.
- Add the edamame, cucumber, avocado, and shallot, and mix to coat all ingredients in your sauce. Gently stir in your cilantro. Taste, and adjust seasoning with salt and pepper if necessary.
- Top with furikake or sesame seeds if desired! Best enjoyed as soon as you make it.
Notes
* I buy mine frozen, so I just toss them in a cup and cover them with hot water to quickly thaw!
Find it online: https://www.fooduzzi.com/2023/02/cucumber-edamame-avocado-salad/
