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Cucumber and Edamame Summer Salad

This vibrant salad combines crisp, cool cucumber slices with tender, bright edamame beans, dressed in a tangy sesame-lime sauce. The dish features a crunchy yet juicy texture, with colorful ingredients that are quickly tossed together for a refreshing, light meal or side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 cups fresh edamame beans (shelled) preferably thawed if frozen
  • 2 medium cucumbers peeled if desired, sliced thinly
  • 2 tbsp toasted sesame seeds for garnish and flavor
  • 1 lime lime juiced
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tsp sesame oil for flavor
  • 1 clove garlic minced
  • 1 pinch red pepper flakes optional, for slight spice

Equipment

  • Large mixing bowl
  • Frying pan or pot
  • Chef’s knife
  • Cutting Board
  • Measuring spoons
  • Juice squeezer or hand juicer

Method
 

  1. Cook the edamame in boiling water for about 3-4 minutes until tender and bright green. Drain and let cool slightly.
  2. While the edamame cools, peel and thinly slice the cucumbers lengthwise into ribbons or rounds, making sure they’re evenly thin for a crisp texture.
  3. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, minced garlic, and red pepper flakes until well combined. This will be your tangy dressing.
  4. Place the cooled edamame and sliced cucumbers in a large mixing bowl. Pour the dressing over the vegetables and gently toss to coat everything evenly.
  5. Sprinkle the toasted sesame seeds over the top and give the salad a final gentle toss. The seeds will add a nutty crunch and visual appeal.
  6. Serve the salad immediately or chill briefly in the refrigerator for a more refreshing taste. Enjoy the crisp, flavorsome bite with a tangy twist!