Go Back
+ servings

Spring Cucumber Salad

5 (1 rating)
Author Shinee D.
Servings 2 servings
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Crunchy, fresh spring cucumber salad studded with chewy edamame and bright tomatoes! Quick and easy cucumber salad to compliment any meal any day!


  • 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.


Calories: 218kcalCarbohydrates: 19.7gProtein: 9.5gFat: 13.9gSodium: 597.5mgSugar: 8.3g

* Disclaimer: All nutrition information are estimates only.