Spring Cucumber Salad
Crunchy, fresh spring cucumber salad studded with chewy edamame and bright tomatoes! Quick and easy cucumber salad to compliment any meal any day!
Ingredients
- 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
Instructions
- 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.
Notes
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
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.