Description
A light and refreshing salad featuring crunchy cucumbers and creamy edamame, tossed with a zesty dressing perfect for summer picnics.
Ingredients
Scale
- 2 large cucumbers, diced
- 1 cup shelled edamame (cooked)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the cucumbers into bite-sized pieces and cook the shelled edamame according to package instructions if not pre-cooked.
- Combine the Vegetables: In a large bowl, mix the diced cucumbers, cooked edamame, parsley, and mint.
- Make the Dressing: Whisk together olive oil, rice vinegar, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Dress the Salad: Pour the dressing over the salad and toss gently to coat.
- Serve: Enjoy immediately or chill in the fridge for 30 minutes to enhance flavors.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. For optimal freshness, add dressing just before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg