Gluten-Free Cucumber Edamame Salad For Spring Dinner
A refreshing and healthy salad perfect for spring dinners, featuring crisp cucumbers and protein-packed edamame.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups edamame, shelled
- 1 large cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the edamame, cucumber, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold and enjoy your refreshing salad!
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Notes
- For a vegan option, omit the feta cheese.
- Feel free to add other vegetables like bell peppers or carrots for extra crunch.
- This salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg