Cooling Cucumber Edamame Salad

Every year I anxiously await my grandfather’s cucumbers from his garden because they are so good.  Nothing beats local cucumbers in a cooling salad!  His are not quite ready yet, but there are local cucumbers available at Fresh and Natural Foods! Since cucumbers are so light, I like to combine them with things that are more substantial in a salad, like edamame.  The salad recipe I am sharing today makes both a wonderful side dish or a main dish because the edamame adds protein for a complete meal.  Some avocados are added for healthy oils and richness.  I can think of no better way to cool off in the summer than to enjoy a salad like this for lunch along with some fresh lemonade!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 2 medium organic cucumbers, halved, seeds removed and sliced on a bias
• 2 just ripe organic avocadoes, diced
• 1 12 oz bag frozen shelled edamame, thawed
• 4 orgnaic scallions, sliced
• 1/4 cup sesame seeds
• 1/4 cup chopped fresh organic basil
• Dressing:
• 1/4 cup sesame oil
• 1/4 cup organic lime juice
• 2 Tbsp rice vinegar
• 2 Tbsp local honey or maple syrup
• 2 Tbsp tamari
• 1 organic jalapeno, minced

Instructions

Combine all of the veggies, sesame seeds and basil in a large bowl. Whisk together the dressing ingredients, then toss with the veggies in the bowl and serve!