Description
This Cucumber Edamame Salad with Creamy Miso Dressing is a fresh, flavorful, and protein-packed salad made with crisp cucumbers, tender edamame, creamy avocado, crunchy cashews, and a savory homemade miso dressing. Ready in just 20 minutes, it’s the perfect healthy side dish for summer gatherings, meal prep lunches, or easy weeknight dinners.
Ingredients
Scale
- 4 – 5 mini seedless cucumbers, sliced (or 2 Persian cucumbers)
- 1 cup shelled edamame, cooked and cooled
- 1 firm avocado, diced
- ½ cup roasted salted cashews, roughly chopped
- 2 tablespoons sesame seeds
- 3 green onions, thinly sliced
- Juice of ½ lime
- Pinch of salt
- 3 tablespoons avocado oil
- 2 tablespoons fresh lime juice
- 1 tablespoon white miso paste
- 1 teaspoon sugar, honey, maple syrup, or agave
- 1 garlic clove, finely grated
- 1 teaspoon toasted sesame oil
Instructions
- Step 1
- Dice the avocado and place it in a small bowl. Toss with lime juice and a pinch of salt.
- Step 2
- In a small bowl, whisk together the avocado oil, lime juice, miso paste, sweetener, grated garlic, and toasted sesame oil until smooth. Alternatively, blend for a creamier dressing.
- Step 3
- In a large mixing bowl, combine the cucumbers, edamame, avocado, cashews, sesame seeds, and green onions.
- Step 4
- Pour about two-thirds of the dressing over the salad and gently toss to coat.
- Step 5
- Transfer to a serving bowl and top with additional green onions, sesame seeds, chopped cashews, and a drizzle of the remaining dressing.
- Step 6
- Serve immediately or chill for 15–20 minutes before serving for even more flavor.
Notes
Mini seedless or Persian cucumbers work best because they stay crisp and release less water.
Use a slightly firm avocado to prevent it from becoming mushy after mixing.
- Prep Time: 20 mins
- Cook Time: 5 mins
Nutrition
- Calories: 285 kcal
- Sugar: 4 g
- Protein: 10 g