Japanese-Inspired Avocado and Edamame Salad with Sesame Dressing

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A light, refreshing salad of creamy avocado, tender edamame, and crisp cucumber dressed with a zesty sesame vinaigrette. This Japanese-inspired salad recipe, ready in about 25 minutes, pairs avocados, edamame, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, diced avocados
• 1 cup, shelled and steamed edamame
• 1 medium, julienned cucumber
• 1/2 block (4 oz), cubed tofu
• 1 tbsp sesame seeds
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1/4 cup chopped scallions

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and 1/4 tsp salt. Set aside.
2. Step 2: In a separate bowl, toss diced avocados, steamed edamame, julienned cucumber, and tofu with the dressing until coated.
3. Step 3: Sprinkle with sesame seeds and chopped scallions. Serve immediately, garnished with additional sesame seeds.