Description
A refreshing salad featuring cucumber, edamame, and creamy avocado, dressed in a tangy miso dressing. Perfect for a quick and nutritious weeknight dinner.
Ingredients
Scale
- 1 English cucumber or 2–3 Persian cucumbers, chopped
- 1 ¼ cup shelled edamame
- 1 avocado, cubed
- Spritz of lime juice + pinch of salt
- ½ cup roasted cashews, roughly chopped
- ½ tablespoon sesame seeds
- 1 cup green onions, thinly sliced
- 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
Instructions
- Start by spritzing the avocado cubes with lime juice and sprinkling a pinch of salt over them to prevent browning.
- In a large bowl, combine the cucumber, edamame, avocado, roasted cashews, sesame seeds, and green onions, making sure the ingredients are well mixed.
- In a separate bowl, whisk together the avocado oil, fresh lime juice, sugar or honey, white miso paste, grated garlic, and toasted sesame oil until smooth.
- Pour about 2/3 of the dressing over the salad mixture and toss gently to combine.
- Taste and adjust seasoning if needed, adding more dressing if desired.
- Top the salad with additional green onions, sesame seeds, and a dollop of chili crunch if you’re looking for a spicy kick.
- Once assembled, the salad is best served immediately.
Notes
Rinse edamame after cooking to retain their vibrancy. Use English cucumbers for better crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg