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

Spring Cucumber Salad

The BEST spring salad!


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


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


Note 1: 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.
Note 2: Roma tomatoes are ideal for this salad because they are low on water content and have more flesh.
Note 3: You can use fresh or frozen edamame here. I used frozen edamame. Thaw, if using frozen edamame.

Nutrition Information

Calories: 218kcal, Carbohydrates: 19.7g, Protein: 9.5g, Fat: 13.9g, Sodium: 597.5mg, Sugar: 8.3g
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Continue Reading for additional tips and serving suggestions.

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