Strawberry Avocado Crunch Salad

This fuss-free Strawberry Avocado Crunch Salad combines crisp veggies, crunchy sesame sticks, and juicy fruit in one texturally exciting summer side dish or lunch! Vegan, Gluten-Free Option.

Course Salad

Cuisine Japanese, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 728kcal

Author Caitlin Shoemaker

Ingredients

For the Salad:

8 ounces shelled edamame or murakami cooked*
3 Persian cucumbers or 1 large seedless cucumber sliced
8 ounces strawberries sliced
1 firm avocado diced*
2 green onions thinly sliced
1 tablespoon sesame seeds
2 tablespoons freshly chopped mint optional
1/2 cup sesame sticks chopped (optional*)

For the Ginger Miso Dressing:

1 tablespoon neutral oil
1 tablespoon unseasoned rice vinegar
1 tablespoon lime juice about ½ lime*
1 teaspoon toasted sesame oil
2 teaspoons cane sugar
1/2 " piece of ginger finely grated (or sub 1 tsp dried ginger)
1 tablespoon mellow miso paste

US Customary - Metric

Instructions

Prep: Check the instructions on your frozen edamame, some brands can be eaten as-is, but most need to be cooked first. Cook the edamame according to package instructions; rinse with cold water until it cools to room temperature and set aside.
Make the Dressing: Add the oil, vinegar, sesame oil, sugar, and ginger to a small bowl or jar. Whisk or shake together until the sugar has dissolved, then add the miso and mix again until the dressing is emulsified. Set aside.
Combine: Add the edamame, cucumbers, strawberries, avocado, onion, sesame seeds, and mint to a mixing bowl. Pour the dressing over the salad and toss well to combine. Adjust any seasonings to taste, if necessary.
Serve: Serve immediately, or place the salad in the fridge for 15 minutes to chill and let the flavors mingle. Top with chopped sesame sticks just before serving, if using, so they don’t get soggy. Store any leftovers in the refrigerator in an airtight container for up to 5 days.

Notes

Avocado: I recommend using a firm avocado (not overripe) as it’s easier to peel and slice. It will also hold up better in the salad! However, if you are making this recipe for meal prep I would recommend omitting the avocado in your prep, and slicing and adding it just before serving.
Sesame Sticks: If you do not use the chopped sesame sticks, I recommend using 2 tablespoons of sesame seeds instead for extra crunch!
Gluten-Free: Omit the sesame sticks to make this recipe gluten-free.
Miso Paste: You can find miso paste in the refrigerated sections of most grocery stores (often near the tofu). I like to use miso because it thickens the dressing and adds some umami flavor; however, if you cannot find it, replace it with 1/2 teaspoon of kosher salt.
Lime Juice: If you do not have fresh lime juice, use only 2 tablespoons of rice vinegar instead and increase the cane sugar to taste, if necessary.

Nutrition