Strawberry Cucumber Edamame Salad


This refreshing protein-packed side is a great option to have for vegetarians and meat eaters alike! Crunchy cucumbers, sweet strawberries, fresh herbs, and protein-packed edamame get tossed in a simple sesame lime dressing. Top it with plenty of toasted nuts for some extra toasty crunch!

Ingredient highlight

Edamame! AKA soybeans are great sources of plant-protein, iron, calcium, and fiber. They also contain B vitamins, vitamin E and folic acid. Buy the shelled frozen edamame – all you have to do is simmer them in some water or cook in the microwave for a quick protein addition!

Servings 6
Prep Time 15 minutes


  • 1/4 cup olive oil
  • 2-3 tbsp lime juice*
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tsp soy sauce or tamari
  • 1 tsp kosher salt
  • 1 pint strawberries, trimmed, quartered or chopped (about 3 cups)
  • 1 large english cucumber, halved lengthwise and  thinly sliced into half-moons (about 3 cups)**
  • 1 1/2 cups cooked shelled edamame (from frozen or fresh)
  • 1 cup loosely packed mint and/or basil, sliced if leaves are very big
  • 1/2 cup toasted peanuts, almonds or cashews, chopped
  • *This depends on how acidic you like your salads, so start with 2 tablespoons!
  • **I like English cucumbers for this because you can keep the skin on and it looks prettier. You could use 2 large regular cucumbers – just peel them and remove the seeds as they are much more watery.
  • Bulk it up! ~ Serve this salad on a large platter over a bed of quinoa. Cook 1 cup quinoa and toss with ¼ cup olive oil + juice from one lemon + ½ tsp kosher salt.


  • In a large bowl, whisk together the oil, lime, sesame, maple, soy sauce, and salt.
  • Add the strawberries, cucumbers, edamame, and mint and toss to coat.
  • Serve topped with plenty of toasted nuts.

Items you can prep ahead (optional)

  • Whisk together the dressing
  • Trim and quarter or chop 1 pint strawberries (about 3 cups)
  • Chop 1 large english cucumber into half-moons (about 3 cups)
  • Cook 1 ½ cups edamame (from frozen or fresh)
  • Toast ½ cup peanuts, almonds or cashews + chop them up


  • To make nut-free, top with toasted seeds
  • Any ripe seasonal summer fruit can be used in place of strawberries
  • Sub cucumber with thinly sliced fennel or do a combo


  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Enjoy this straight out of the fridge or let it come to room temp for better flavor. Top with more toasted nuts, and sprinkle of salt.
  • This would be delicious with Miso Honey Garlic Grilled Chicken.

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in. 

leave your comments!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating