When the sun is blazing and all you crave is something light, refreshing, and nourishing, there’s nothing better than a crisp, colorful salad. Among the many summer favorites, Edamame, Mango & Cucumber Salad with Lime stands out as a true winner. It’s cool, crunchy, tangy, and sweet with just the right hint of spice. Best of all, it’s plant-based, protein-packed, and easy to prepare in minutes.
This article is your complete guide to mastering this vibrant salad. We’ll dive into what makes this recipe so special, explore its origin, break down the exact ingredients, walk you through step-by-step preparation, offer tasty variations, and answer common FAQs. Whether you’re a health-conscious eater, a home cook searching for summer-friendly dishes, or someone who simply loves flavor-packed recipes, this article is for you.
What Is Edamame, Mango & Cucumber Salad with Lime?
At its heart, Edamame, Mango & Cucumber Salad with Lime is a fusion of fresh produce and bold flavors. The base is made of edamame beans, ripe mango chunks, and Persian or Japanese cucumbers, giving it a unique balance of protein, sweetness, and crunch. A simple yet zesty lime dressing ties everything together, delivering tanginess with a subtle kick from chili flakes or jalapeño.
This salad is more than just another side dish—it’s a nutritious, wholesome, and versatile recipe that works as a light lunch, picnic dish, or barbecue companion. The contrast of textures—creamy avocado, crisp cucumber, chewy edamame, and juicy mango—makes every bite exciting. Plus, the dressing is light and citrusy, enhancing the natural flavors rather than overpowering them.
If you’re looking for a recipe that checks all the boxes—healthy, flavorful, easy, and Instagram-worthy—this salad has you covered.
Origin of Edamame, Mango & Cucumber Salad with Lime
Though it feels like a modern creation, this salad is rooted in fusion cuisine traditions that bring together ingredients from different cultures. Let’s break it down:
- Edamame originates from Japan and other parts of East Asia. These young soybeans are rich in plant-based protein and often served lightly salted as an appetizer.
- Mango is a tropical fruit native to South Asia but loved worldwide for its sweet juiciness. It brings a burst of sunshine to any dish.
- Cucumber has been a staple in salads across the globe for centuries, offering hydration and crunch.
- Lime-based dressings are popular in Latin American and Southeast Asian cooking, known for their refreshing zing.
This salad likely gained popularity in Western kitchens as people began experimenting with global flavors and plant-based eating trends. Today, it represents the best of culinary crossovers: Asian-inspired edamame, tropical mango sweetness, Mediterranean-style cucumbers, and zesty lime dressing with chili heat.
In short, it’s a celebration of global flavors brought together in one bowl.
Ingredients with Quantities
Before you start, make sure you have all your ingredients ready. Freshness is key to maximizing flavor in this salad.
Salad Base
- 1 cup shelled edamame (cooked and cooled)
- 1 ripe mango, diced into bite-sized cubes
- 2 cups Persian or Japanese cucumber, diced or lightly smashed
- 1 avocado (optional), diced for creaminess
- ¼ cup red onion, finely chopped
- ½ cup fresh cilantro or mint, chopped
- 1 small jalapeño (optional), finely diced for heat
Lime Dressing
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp rice vinegar (optional, adds tang)
- 1 small garlic clove, minced
- ¼ tsp mustard (helps emulsify the dressing)
- ¼ tsp salt
- ⅛ tsp red pepper flakes or chili powder (adjust to taste)
- ½ tsp sugar or maple syrup (optional, balances acidity)
👉 Pro Tip: Always use fresh lime juice rather than bottled. It makes a world of difference in brightness and flavor.
Step-by-Step Directions and Preparation Method
Making this Edamame, Mango & Cucumber Salad with Lime couldn’t be easier. Follow these steps to achieve the perfect balance of taste and texture:
1: Prep the Veggies
- Start by dicing the mango into small cubes. If your mango is extra ripe, keep the chunks a bit larger so they hold their shape.
- Dice the cucumbers or lightly smash them using a rolling pin. Smashing helps them absorb the dressing better.
- Chop the avocado just before serving to prevent browning.
- Finely dice red onion and jalapeño (if using).
2: Cook the Edamame
- If using frozen shelled edamame, boil them for 3–5 minutes until tender.
- Drain, rinse under cold water, and allow them to cool completely before adding to the salad.
3: Make the Lime Dressing
- In a small bowl, whisk together lime juice, olive oil, rice vinegar, garlic, mustard, salt, red pepper flakes, and sugar/maple syrup.
- Whisk until emulsified and smooth.
4: Combine & Toss
- In a large mixing bowl, add edamame, mango, cucumber, avocado, onion, and herbs.
- Pour the dressing over and toss gently until everything is coated evenly.
5: Chill & Serve
- Let the salad rest in the refrigerator for 10–15 minutes to allow the flavors to meld.
- Serve cold as a side dish, light lunch, or potluck star.
Variations of Edamame, Mango & Cucumber Salad with Lime
One of the best things about this recipe is its versatility. You can tweak it to suit your preferences or the ingredients you have on hand. Here are some delicious variations:
1. Tropical Twist
Add pineapple or papaya along with mango for a fruitier, tropical punch.
2. Spicy Kick
If you love heat, swap red pepper flakes for Sriracha or chili oil in the dressing.
3. Nutty Crunch
Top with roasted peanuts, cashews, or sesame seeds for added texture and flavor.
4. Grain Bowl Upgrade
Make it a full meal by serving over quinoa, farro, or brown rice.
5. Creamy Dressing Version
Replace olive oil with Greek yogurt or tahini for a creamier dressing.
6. Leafy Addition
Mix in a handful of baby spinach, arugula, or kale for extra greens.
Health Benefits of Edamame, Mango & Cucumber Salad with Lime
This salad isn’t just tasty—it’s incredibly good for you. Here’s why:
- Edamame: Packed with protein, fiber, and essential amino acids, making it a great plant-based alternative to meat.
- Mango: Rich in vitamin C, antioxidants, and natural sweetness that curbs sugar cravings.
- Cucumber: High in water content, perfect for hydration and digestion.
- Avocado: Provides healthy fats, potassium, and creaminess.
- Lime: Boosts vitamin C and adds detoxifying benefits.
- Cilantro/Mint: Fresh herbs that aid digestion and enhance flavor naturally.
Together, these ingredients create a balanced meal with protein, healthy fats, fiber, and vitamins—all under 300 calories per serving.
Serving Suggestions: Lime Edamame Mango Salad
Wondering how to serve this vibrant salad? Here are some ideas:
- As a side dish with grilled fish, chicken, or tofu.
- As a light main course for lunch, especially when paired with grains.
- In a wrap or taco as a refreshing filling.
- At barbecues or picnics as a crowd-pleasing, colorful dish.
- Meal prep option: Make ahead and store in airtight containers for up to 2 days.
FAQs about Edamame, Mango & Cucumber Salad with Lime
1. Can I make Mango & Cucumber Salad with Lime ahead of time?
Yes, but for best results, add the avocado just before serving to prevent browning. The rest of the salad can be prepared a day in advance.
2. What can I use instead of edamame?
You can substitute green peas, chickpeas, or fava beans if edamame isn’t available.
3. Is Lime Edamame Mango Salad vegan-friendly?
Absolutely. All ingredients are plant-based. Just ensure your mustard and sugar/maple syrup are vegan-friendly.
4. Can I store leftovers?
Yes, store leftovers in an airtight container in the refrigerator for up to 48 hours. Avoid freezing as it alters texture.
5. Can I make it spicier?
Definitely. Add more jalapeño, chili flakes, or a drizzle of hot sauce to turn up the heat.
6. How do I make this a full meal?
Add a base of quinoa or farro, or top with tofu, shrimp, or grilled chicken for extra protein.
Conclusion: Mango & Cucumber Salad with Lime
The Edamame, Mango & Cucumber Salad with Lime is more than just a recipe—it’s a refreshing, protein-packed, and versatile dish that celebrates the beauty of fresh ingredients. From its global-inspired origins to its endless variations, this salad is a shining example of how simple, healthy food can also be vibrant and exciting.
Whether you’re serving it as a light lunch, picnic dish, or side for summer barbecues, it’s guaranteed to impress. The mix of edamame’s protein, mango’s sweetness, cucumber’s crunch, and lime’s zing makes this salad not only delicious but also nourishing.
So, the next time you’re craving something light, wholesome, and full of flavor, remember this recipe. With its bright colors, refreshing taste, and health benefits, it truly is the ultimate summer refresher.
Edamame, Mango & Cucumber Salad with Lime – The Ultimate Summer Refresher
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
At its heart, Edamame, Mango & Cucumber Salad with Lime is a fusion of fresh produce and bold flavors. The base is made of edamame beans, ripe mango chunks, and Persian or Japanese cucumbers, giving it a unique balance of protein, sweetness, and crunch. A simple yet zesty lime dressing ties everything together, delivering tanginess with a subtle kick from chili flakes or jalapeño.
Ingredients
Salad Base:
- 1 cup shelled edamame (cooked and cooled)
- 1 ripe mango, diced
- 2 cups Persian or Japanese cucumber, diced or smashed
- 1 avocado (optional), diced
- ¼ cup red onion, finely chopped
- ½ cup fresh cilantro or mint, chopped
- 1 small jalapeño, finely diced (optional for heat)
Lime Dressing:
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp rice vinegar (optional for extra tang)
- 1 small garlic clove, minced
- ¼ tsp mustard
- ¼ tsp salt
- ⅛ tsp red pepper flakes or chili powder (adjust to taste)
- ½ tsp sugar or maple syrup (optional for balance)
Instructions
- Prep the Veggies Dice mango, cucumber, avocado, and onion. Smash cucumbers lightly with a rolling pin for extra crunch and flavor absorption.
- Make the Dressing Whisk lime juice, oil, garlic, mustard, salt, pepper flakes, and sugar until emulsified.
- Combine & Toss Add all salad ingredients to a large bowl. Pour dressing over and toss gently to coat.
- Chill & Serve Let the salad sit for 10–15 minutes to meld flavors. Serve cold as a side dish or light lunch.
Notes
This Edamame, Mango & Cucumber Salad with Lime is crisp, colorful, and full of flavor. It’s the perfect side dish for summer meals, picnics, or as a refreshing light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Fusion / Asian-inspired
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 180
- Sugar: 11g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: None
Keywords: Mango Cucumber Edamame Salad, Lime Edamame Mango Salad
