Cucumber Edamame Salad with Creamy Miso Dressing

Ingredients:

For the Salad:

• 1 English cucumber (or 2–3 Persian cucumbers), chopped
• 1 1/4 cup shelled edamame
• 1 avocado, cubed
• A spritz of lime juice + pinch of salt (for the avocado)
• 1/2 cup roasted cashews, roughly chopped
• 1/2 tablespoon sesame seeds
• 1 cup green onions, thinly sliced

For the Miso Dressing:

• 3 tablespoons avocado oil
• 3 tablespoons fresh lime juice (juice of 1 whole lime)
• 1 tablespoon sugar or honey
• 1 tablespoon white miso paste (or yellow miso paste)
• 1 clove garlic, grated
• 1 teaspoon toasted sesame oil

For Serving (Optional):

• Chili crunch or chili garlic sauce (for a spicy kick)
• Extra sesame seeds
• More green onions

Instructions:

1. Prepare the Salad:

   • Begin by spritzing the cubed avocado with lime juice and seasoning it with a pinch of salt. This not only adds flavor but helps prevent browning.
   • Combine the chopped cucumber, edamame, avocado, cashews, sesame seeds, and green onions in a bowl.
   • Drizzle about 2/3 of the dressing over the salad and toss gently to combine. Be careful not to mash the avocado while tossing.

2. Make the Miso Dressing:

   • Option 1: In a small bowl or salad shaker, combine the avocado oil, lime juice, sugar or honey, miso paste, grated garlic, and toasted sesame oil. Whisk or shake vigorously until all ingredients are well combined.
   • Option 2: Alternatively, you can blend the ingredients in a small blender or food processor for a smoother, more cohesive dressing.

3. Assemble the Salad:

   • Once the salad is mixed, top with additional green onions, sesame seeds, and an extra drizzle of dressing.
   • If you like some heat, add a spoonful of chili crunch or chili garlic sauce on top.

4. Serve:

   • Serve immediately, or refrigerate until ready to serve. This salad is best enjoyed fresh.

Notes:

• Customization: Feel free to add other ingredients such as sliced radishes, bell peppers, or carrots for extra crunch and color.
• Vegan Option: This salad is already vegan-friendly, but if you want to make it heartier, consider adding roasted chickpeas or tofu cubes.
• Meal Prep: You can prepare the salad components ahead of time and store the dressing separately to keep everything fresh until you're ready to eat.

This Miso Avocado Salad is a delightful mix of textures and flavors, with a creamy, tangy dressing and a satisfying crunch from the cashews and edamame. It’s quick, easy, and makes for a great side dish or light meal. Enjoy!