Delicate SELECT olive oil · Featured · Ginger and Honey balsamic vinegar · Salads · Toasted Sesame oil ·May 22, 2024

Cold Asparagus and Cucumber Salad

Name: Cold Asparagus and Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 pound fresh asparagus, bottoms trimmed; 8 ounce bag frozen shelled edamame; 1-2 seedless English or Persian cucumbers; 1 tablespoon black sesame seeds; ½ of a shallot, minced; 1 tablespoon green onion tops, sliced thin to garnish; 2 tablespoons Farmstyle Sriracha sauce; 2 tablespoons Toasted Sesame oil; ¼ cup Ginger & Honey balsamic vinegar; ¼ cup Delicate SELECT olive oil

Servings

Prep Time

15 minutes

Cook Time

3-5 minutes

Ingredients

1 pound fresh asparagus, bottoms trimmed
8 ounce bag frozen shelled edamame
1-2 seedless English or Persian cucumbers
1 tablespoon black sesame seeds
½ of a shallot, minced
1 tablespoon green onion tops, sliced thin to garnish
2 tablespoons Farmstyle Sriracha sauce
2 tablespoons Toasted Sesame oil
¼ cup Ginger & Honey balsamic vinegar
¼ cup Delicate SELECT olive oil

Directions

Make the dressing first by combining olive oil, sesame oil, balsamic, sriracha, and shallot into a small bowl and whisking until combined. Allow to sit while the rest of the salad is assembled.
Slice cucumbers and asparagus in bite-size pieces. Place cucumber in a bowl and salt generously. Allow to sit while the salt draws moisture from the cucumbers.
Cook edamame according to package directions, and cool in an ice water bath.
Drain salted cucumbers and combine with asparagus and cooled edamame in a large bowl.
Give your dressing another whisk before pouring over your veggies, then garnish with green onion tops and black sesame seeds. Enjoy immediately!

Cold Asparagus and Cucumber Salad