Sesame Cucumber Edamame Salad
Just one bite of this simple Sesame Cucumber Edamame Salad and it’ll become a part of your weekly rotation.
Equipment
- 2 Medium Bowls Alternatively, you can use the same bowl for marinating the cucumbers and tossing the salad. Just rinse it out and dry it first.
- Paper Towels
- 1 Small Bowl
Ingredients
- 2 Persian cucumbers trimmed and cut in half lengthwise, thinly sliced crosswise into half moons
- Kosher salt
- 4 tablespoons sesame seeds
- 1 cup edamame
- 1 avocado diced
- Juice from 1 lime
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons olive oil
- Freshly ground black pepper
- 2 oz. rainbow microgreens
Instructions
- In a medium bowl, mix together the cucumbers and 2 tablespoons Kosher salt. Let sit for 10 minutes, then rinse under cold water, drain, and pat dry really well with paper towels.
- While the cucumber sits in the salt, heat a small dry pan over medium heat. Add the sesame seeds and toast, stirring occasionally, for 2-3 minutes, until golden. Remove from heat and immediately and transfer to a small bowl.
- In a medium bowl, gently combine the cucumbers, ¾ of the toasted sesame seeds (reserving the rest for garnish), edamame, avocado, lime juice, fish sauce, sesame oil, olive oil, and micro greens. Taste and season with freshly ground black pepper, and additional Kosher salt, if desired.
- Transfer to a serving bowl, sprinkle remaining sesame seeds on top, and serve immediately.
Notes
Salad is best served immediately after being dressed, as the micro greens will start to wilt.
For hosting, ingredients can be individually prepped ahead of time (except for the avocado) and stored in airtight containers overnight in the refrigerator (except for the sesame seeds). Toss with liquid ingredients right before serving.
Tried this recipe?Let us know how it was!