Cucumber-Edamame Salad with Microgreens

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:
  1. In a medium bowl
  2. mix together the cucumbers and 2 tablespoons Kosher salt. Let sit for 10 minutes
  3. then rinse under cold water
  4. drain
  5. and pat dry really well with paper towels.
  6. While the cucumber sits in the salt
  7. heat a small dry pan over medium heat. Add the sesame seeds and toast
  8. stirring occasionally
  9. for 2-3 minutes
  10. until golden. Remove from heat and immediately and transfer to a small bowl.
  11. In a medium bowl
  12. gently combine the cucumbers
  13. ¾ of the toasted sesame seeds (reserving the rest for garnish)
  14. edamame
  15. avocado
  16. lime juice
  17. fish sauce
  18. sesame oil
  19. olive oil
  20. and micro greens. Taste and season with freshly ground black pepper
  21. and additional Kosher salt
  22. if desired.
  23. Transfer to a serving bowl
  24. sprinkle remaining sesame seeds on top
  25. and serve immediately.

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