Ingredients
Scale
- 1 medium cucumber, diced
- 1 cup shelled edamame (cooked)
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Step 1: In a large mixing bowl, combine the diced cucumber, cooked edamame, halved cherry tomatoes, and finely chopped red onion.
- Step 2: Add the chopped fresh cilantro into the bowl with the vegetables and edamame mixture.
- Step 3: In a small bowl, whisk together the olive oil, rice vinegar, salt, and pepper until well combined to create the dressing.
- Step 4: Pour the dressing over the salad ingredients in the large mixing bowl and gently toss everything together until evenly coated.
- Step 5: Allow the salad to sit for about 10 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Notes
- For optimal freshness, store any leftover Cucumber Edamame Salad in an airtight container in the refrigerator for up to 2 days.
- Since this salad is best enjoyed cold, there's no need to reheat it; simply pull it from the fridge and give it a gentle toss before serving.
- Pair this refreshing salad with grilled chicken or fish for a light, healthy meal that balances protein and veggies beautifully.
- For added crunch and flavor, consider sprinkling some toasted sesame seeds or sliced almonds on top just before serving!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American