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Busy Cooks

Easy Cucumber Salad

Spring Cucumber Salad

Crunchy, fresh spring cucumber salad studded with chewy edamame and bright tomatoes! Simple and quick salad to compliment any meal.


  • 1 ½ tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 mini seedless cucumbers
  • 2 medium roma tomatoes**
  • 1 cup shelled edamame***
  • 1 tablespoon chopped fresh dill


  1. In a large bowl, combine olive oil, lemon juice, salt and pepper.
  2. Slice the cucumber into thin disks.
  3. Halve the tomatoes and scoop out the seeds for another use. Dice the remaining flesh.
  4. Add the cucumbers, tomatoes, edamame and dill into the bowl with olive oil mixture.
  5. Mix until well combined and serve immediately.

Recipe Notes:

* Mini seedless cucumbers have less moisture, and that’s why they ideal for this cucumber salad. You can substitute english cucumber for mini ones as well.

** Roma tomatoes are ideal for this salad because they are low on water content and have more flesh.

*** You can use fresh or frozen edamame here. I used frozen edamame. Thaw, if using frozen edamame.

Nutrition Information

Yield: 2 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 218 Calories
  • Total Fat: 13.9g
  • Sodium: 597.5mg
  • Carbohydrates: 19.7g
  • Sugar: 8.3g
  • Protein: 9.5g
Disclaimer: Nutritional information is estimate only. Read full disclosure here.

Adapted from Cucumber Salad by Giada DeLaurentiis on Food Network Show.

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Light and fresh, this spring cucumber salad is a perfect side for any dinner. #quicksalad #saladrecipe #busycooks

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