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large bowl with cucumber, edamame, cashews, green onions and creamy miso dressing

Cucumber Edamame Salad with Creamy Miso Dressing

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  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: N/A
  • Total Time: 10 minutes
  • Yield: 4 servings as a side, 2 servings as a main dish 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Asian-inspired
  • Diet: Vegan


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


Units Scale


  • 1 English cucumber or 23 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


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.



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


  • 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