Light, crisp, and nutrient-packed, this refreshing salad brings together crunchy cucumber, tender edamame, and a vibrant mix of microgreens.
Ingredients:
Persian cucumbers trimmed and cut in half lengthwise, thinly sliced crosswise into half-moons Kosher salt
4 tablespoons sesame seeds 1 cup edamame
1 avocado diced Juice from 1 lime
1 tablespoon fish sauce
2 teaspoons sesame oil 2 teaspoons olive oil
Freshly ground black pepper 2 oz. microgreens
Directions:
In a medium bowl, mix together the cucumbers and 2 tablespoons Kosher salt. Let sit for 10 minutes, then rinse under cold water, drain, and pat dry really well with paper towels.
While the cucumber sits in the salt, heat a small dry pan over medium heat. Add the sesame seeds and toast, stirring occasionally, for 2-3 minutes, until golden. Remove from heat and immediately and transfer to a small bowl.
In a medium bowl, gently combine the cucumbers, ¾ of the toasted sesame seeds (reserving the rest for garnish), edamame, avocado, lime juice, fish sauce, sesame oil, olive oil, and micro greens. Taste and season with freshly ground black pepper, and additional Kosher salt, if desired.
Transfer to a serving bowl, sprinkle remaining sesame seeds on top, and serve immediately.
