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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 minutes
Total Time 15 minutes
Servings 2 servings
Calories 728kcal
Author Caitlin Shoemaker


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:


  • 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.


  • 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.


Calories: 728kcal | Carbohydrates: 55g | Protein: 24g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Sodium: 338mg | Potassium: 1596mg | Fiber: 20g | Sugar: 16g | Vitamin A: 600IU | Vitamin C: 86mg | Calcium: 541mg | Iron: 11mg