Is this recipe vegan?

Yep! This recipe is gluten-free, dairy-free and egg-free. Ensure you use sugar instead of honey in the dressing.

How should I store the leftovers?

I recommend storing the components separately- you can mix the edamame, green onions and cucumber but add the avocado, cashews and dressing right before eating. Store each component in an airtight container in the fridge for up to five days. Alternatively, you could meal prep this salad in mason jars. Layer the ingredients in this order: dressing, edamame, cucumber, avocado, green onions, sesame seeds, cashews. When you’re ready to eat dump it into a bowl and toss.

How do you prepare the edamame?

Most bags of shelled edamame will state to steam or boil the edamame. You can follow package directions but I personally place the edamame in a colander and run it under hot water for 60 seconds or so and it’s perfect!

Cucumber Edamame Salad with Creamy Miso Dressing

Description

Crunchy, creamy and plant-protein packed this cucumber edamame salad is a delicious side dish or yummy lunch!

Ingredients

Units Scale

Salad

1 English cucumber or 2-3 Persian cucumbers, chopped
1 1/4 cup shelled edamame
1 avocado, cubed
Spritz of lime juice + pinch of salt
1/2 cup roasted cashews, roughly chopped
1/2 tablespoon sesame seeds
1 cup green onions, thinly sliced
For serving (optional): chili crunch or chili garlic sauce, extra sesame seeds, green onions

Miso Dressing

3 tablespoons avocado oil
3 tablespoons fresh lime juice (juice of one whole lime)
1 tablespoon sugar or honey
1 tablespoon white miso paste (or yellow miso paste)
1 clove garlic, grated
1 teaspoon toasted sesame oil

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Instructions

Salad: Spritz the avocado with lime juice and season with a pinch of salt. Always season your avocados, friends! Combine all salad ingredients and toss gently with about 2/3 of the dressing. Top with more green onions, sesame seeds, another drizzle of dressing and spoonful of chili crunch if you’re spicy like that.

Dressing: You have a couple options here. You can simply combine dressing ingredients in a small bowl or salad shaker and whisk or shake vigorously until combined. OR you can blend the ingredients in a small blender cup or food processor. I’ve done it both ways. In the picture, the dressing is blended and will be slightly more cohesive than if you just whisk it. Either way, it’s delicious.

Notes

Refer to above blog post for variation ideas, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe
Calories: 277
Sugar: 6.3 g
Sodium: 10.3 mg
Fat: 21.1 g
Carbohydrates: 17.7 g
Fiber: 5.4 g
Protein: 8.5 g
Cholesterol: 0 mg