This Cucumber Edamame Salad is easy to make, refreshing and flavorful! It can be enjoyed as a side salad or as a meal with a side of rice.
This Cucumber Edamame Salad might just be my new favorite! I’ve been eating a lot of edamame lately and cucumbers are always such a great summer veggie because they’re so cool and refreshing. This salad is also packed with fresh herbs and an Asian inspired dressing.
Summer potlucks and BBQs are in full swing and this Cucumber Edamame Salad is the perfect dish to bring! It’s an exciting change from regular pasta or potato salads and everyone will enjoy it!
Cucumber Edamame Salad Recipe Ingredients
Cucumber – I like to use English, or hothouse, cucumbers for this recipe. They are long, thin and wrapped in plastic to protect their thin skin. They aren’t waxy like regular cucumbers and their seeds are much smaller and easier to eat. You can use whichever kind of cucumber you prefer.
Edamame – I used one bag of frozen, shelled edamame that I let defrost in the refrigerator overnight. I like frozen edamame because it’s pretty affordable and very convenient.
Green Onion – I like to use green onion, or scallions, in this recipe because they have a mild onion flavor and go well with Asian inspired flavors. You could also use red onion if you like.
Cilantro – I used a handful of fresh cilantro to brighten up this salad even more. If you don’t like cilantro you could substitute parsley, mint or even dill.
Dressing – For the dressing I used: oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, chili crunch and salt.
Toasted Sesame Seeds – Toasted sesame seeds are optional but add such a nice toasty flavor when added as a garnish.
How To Make This Easy Cucumber Edamame Salad
Start by dicing up the cucumber. I like to dice mine into small, bite size pieces so that they are similar in size to the edamame. Add the diced cucumber to a large bowl. Next, add the edamame, green onion and cilantro.
Make the dressing: add all dressing ingredients to a small bowl and mix until combined. Give it a taste and adjust ingredient amounts as needed.
Pour the dressing over the salad and mix until everything is combined. Top with toasted sesame seeds, if desired and enjoy!
Recipe Frequently Asked Questions
Is this recipe vegan? Yes!
Is this salad gluten free? Yes, as long as you use gluten free tamari.
Can I make this salad soy free? You can make it soy free by subbing chickpeas for the edamame and using a soy free alternative to tamari.
How long will this cucumber edamame salad keep in the refrigerator? It should keep for 3-4 days, but is the freshest on the first and second day.
What is the best way to store the leftovers? Store in an airtight container in the refrigerator.
What is the nutritional information for this salad? You can find the nutritional information at the bottom of the recipe card.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
1/4 cup neutral flavored oil, I used expeller pressed safflower oil
1/4 cup rice wine vinegar
1 tablespoon tamari, or soy sauce
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
1 tablespoon chili onion crunch, or chili paste (if using chili paste you might want to use less)
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt, to taste
Instructions
Start by dicing up the cucumber. I like to dice mine into small, bite size pieces so that they are similar in size to the edamame. Add the diced cucumber to a large bowl. Next, add the edamame, green onion and cilantro.
Make the dressing: add all dressing ingredients to a small bowl and mix until combined. Give it a taste and adjust ingredient amounts as needed.
Pour the dressing over the salad and mix until everything is combined. Top with toasted sesame seeds, if desired and enjoy!
Add a taste of fall to your mornings with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of just the caramelized apples to have on hand for easy, fall-inspired breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
The leaves are finally starting to turn beautiful colors and the morning air has been cool and crisp. We haven’t been apple picking yet, but it definitely feels like the season for it. Morning meals have shifted from cold cereal to warm oatmeal, but it’s never too cold for smoothies. These Caramelized Apple Smoothies are the perfect festive way to start your morning. They’re packed with sweet apple flavor and thickened with protein packed greek yogurt. You’ll love these banana free smoothies!
Why You’ll Love These Caramelized Apple Smoothies!
Fun and festive – We drink smoothies all year round, but it’s nice to have a fall-flavored smoothie this time of year. Apples and cinnamon are perfect for evoking that warm feeling that comes along with autumn.
Easy to make – These smoothies come together pretty quickly. The caramelizing of the apples takes about 5 minutes, but once done, you simply toss all the ingredients into the blender. You can also make a larger batch of caramelized apples so they’re prepped and ready to go into your smoothie first thing in the morning.
Great for breakfast – A delicious caramelized apple smoothie on a crisp fall morning is the perfect way to start the day. You can also experiment with adding protein powder, or other smoothie boosters, if you like.
Caramelized Apple Smoothie Recipe Ingredients
Apples – You can use any kind of apples you like for this smoothie recipe. We like Honeycrisp, and usually have them on hand. Granny Smith is a great option, too.
Applesauce – Applesauce is a great addition to these caramelized apple smoothies, as it reinforces the apple flavor, while helping to bulk the smoothie up.
Greek Yogurt – Plain, non-fat Greek yogurt is great for adding protein and thickness to the smoothie. You can also use regular yogurt, dairy-free yogurt or a banana, if you prefer.
Milk – You can use any kind of milk you like for these smoothies. I used a protein-packed soymilk, because that is what I prefer, but dairy milk also works well.
Flax Seed – I like to add some ground flax seed for its healthy fats, including omega-3s. Flax also promotes heart health and protects against certain cancers. You are welcome to leave the flax out.
Maple Syrup – If you want to add some extra sweetener, pure maple syrup or honey are a great options.
Caramel Sauce – The caramel sauce is totally optional, but it makes these apple smoothies feel extra special! I like to drizzle it inside the glass before pouring the smoothie in, as well as on top of the smoothie.
How To Make Fall Apple Smoothies
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Recipe Frequently Asked Questions
This recipe is already gluten free.
Make these smoothies vegan by using dairy free yogurt and milk.
Can these apple smoothies be prepped ahead of time? I like to prepare a big batch of the caramelized apples ahead of time, so I can quickly throw them in the blender each morning with the other ingredients. I would not suggest prepping the entire smoothie ahead of time.
How long do leftovers last? Smoothies don’t make for great leftovers, but if stored in the refrigerator, they might last a couple of hours.
How many smoothies does this recipe make? This recipe makes one large smoothie or two smaller smoothies.
What kind of apples should be used? You can use any kind of apple you like. I used a Honeycrisp, but for a more tart flavor, consider using a Granny Smith.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Add a taste of fall to your mornings, with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of the caramelized apples to have on hand for easy, fall inspired, breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
Ingredients
1/2 cup milk, regular or dairy free
1/2 cup plain non-fat Greek yogurt
1/3 cup applesauce
1/4 teaspoon cinnamon, or more if desired
1 tablespoon ground flax meal or protein powder of choice, optional*
Caramelized Apples
1 extra large apple, peeled and diced into small pieces (about 2 cups)
1 tablespoon butter, regular or dairy free
1 teaspoon ground cinnamon
1 tablespoon coconut sugar, or brown sugar
1 1/2 tablespoons water
Instructions
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Notes
Make these smoothies special by drizzling some caramel sauce into the cup before adding in the smoothie!
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Prep Time: 15 mins
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