The green salad of my dreams….and in just 15 minutes this Cucumber Edamame Salad with Creamy Homemade Pistachio Dressing can be yours too! A reimagined kale salad that’s all crunch, texture and taste! You’ll love all the pizazz this easy edamame salad brings to the table!
Ingredient Notes
- Edamame: It’s easy to find already shelled organic edamame beans in the frozen section of your local supermarket.
- Pistachios: Yes, I’m having a pistachio moment….find them in my carrot ribbons salad, celery salad and my lemony green beans salad….yeah, I’m obsessed, and they’re perfection here in this salad too!!
- Dressing: We’re putting this Creamy Vegan Pistachio Dressing on ALL THE THINGS….you’ll want to check that post out for the details!
How to make it
Prep Ingredients
Wash kale and pat dry. Cut off the woody ends. Stack and then slice as thinly as you can, including the inner stem.
Wash cucumbers, trim off ends and then thinly slice. Using a handheld mandolin for this task cuts down on time, but a sharp knife works just as well.
Make the dressing
Place water, olive oil, pistachios, lime juice, honey, grated garlic, parsley salt and pepper into the cup of a blender.
Blend until smooth and creamy. Dressing will thicken a bit as it sits and after it’s chilled. Add more water 1 tablespoon at a time and shake vigorously to bring to desired consistency.
Assemble and Dress the Salad
Place kale,cucumber, edamame, parsley and pistachios in a large salad bowl.
Pour on ½ the dressing and toss well. Add additional dressing as desired and mix again until everything is evenly coated.
Debra’s Pro Tips
- Massage the kale a bit with your hands to make it easier to digest.
- Meal Prep: Store salad and dressing separately in airtight containers in the fridge and toss when ready to enjoy.
- Dressing will stay good in the fridge for 2 weeks in a jar with lid.
- Already tossed salad with dressing will be good in fridge for 3-5 days before cucumbers get a bit soggy.
- Consider adding ½ teaspoon wasabi powder for a spicy pistachio dressing.
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📖 Recipe
Cucumber Edamame Salad with Pistachio Dressing
Ingredients
Salad Ingredients
- 5 persian cucumber thinly sliced
- 1 10-oz pkg frozen edamame beans 1.5 cups
- 5 leaves lacinato kale stacked and thinly sliced
- ½ cup raw pistachios
- ½ cup fresh parsley leaves roughly chopped
Pistachio Dressing Ingredients
- ¼ cup raw pistachios
- ¼ cup parsley
- ¼ cup olive oil
- ¼ cup water
- 2 tablespoon lime juice
- 1 tbsp honey
- 2 cloves garlic grated or pressed
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
Salad
- Wash kale, stack and then slice as thin as you can, including the thick center membrane. Add to a large salad bowl.
- Cut off ends of cucumber and then thinly slice. I use a handheld mandolin for quick and easy work of this task. Add to kale.
- Roughly chop parsley and add to the cukes and kale.
- Add edamame beans and pistachios.
Dressing
- Add all ingredients to a blender. I use a microplane to grate the garlic straight into the blender cup. My small nutri-bullet works best for this, but you can use any blender or food processor. Blend until smooth and creamy.
Mix together
- Start with half the dressing. Toss well. Add more dressing as needed.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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