Cucumber-Edamame Salad with Sesame-Ginger Dressing

Ingredients:

  • Sesame-Ginger Dressing

  • 3 Tbsp. avocado oil (sub extra-virgin olive oil)

  • 3 Tbsp. seasoned rice vinegar (If using unseasoned rice vinegar, add a good pinch of granulated sugar or drizzle of honey to the dressing)

  • 2 Tbsp. toasted sesame oil

  • 2 tsp. tamari or soy sauce

  • 1 1/2 tsp. freshly grated ginger

  • 1 garlic clove, grated or minced

    Cucumber Edamame Salad

  • 1 lb. English or Persian cucumbers

  • 1 cup shelled edamame (I use frozen/thawed)

  • 1 large avocado, cut into cubes

  • 1/2 cup thinly sliced green onion

  • 2 Tbsp. toasted sesame seeds

  • 2 to 3 Tbsp. thinly sliced fresh basil leaves

  • A pinch of Aleppo pepper flakes (sub crushed red pepper flakes)

    Instructions:

  • Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine. Taste and season with a pinch of kosher salt, if needed.

  • Slice the cucumbers either into thin rounds or half moons. Add to a large bowl along with edamame, avocado, green onion, basil, and sesame seeds. Season everything to taste with kosher salt.

  • Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.