Strawberry Cucumber Edamame Salad
Servings 6
Ingredients
- 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.
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
Instructions
- 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.
Notes
Substitutions:
- 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
Storage:
- 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.