Edamame Cuke Salad

The first time I heard cucumbers referred to as “cukes” was from UK raw food gurus, Shazzie and Kate Magic. It seems to be a popular nickname there in the UK. I love the name so much I refer to my cucumbers as cukes all the time. Cukes contain most of the daily vitamin requirements, and they are super hydrating and detoxing. Plus, they go great with so many other fresh veggies, like avocado, greens, tomatoes, and edamame.

Edamame are basically young soybeans that are harvested at the peak of ripening. They are a staple in Japanese cuisine, and packed full of protein, fiber, and potassium. As healthy as these legumes are they unfortunately are one of the most commonly grown genetically modified crop. Therefore you have to be very selective when shopping for these great beans. 

One of my favorite combinations is edamame and cukes. It has a fresh taste, filling, and super simple to put together. Here’s a great version of my favorite salad combination. Try it for yourself.

Ingredients:
1 cup edamame beans (removed from pods)
2 handfuls micro herbs
2-3 Persian cucumbers or 1 English cucumber (chopped into small pieces)
3 T hemp seeds
2-3 handfuls baby Heirloom tomatoes (chopped in halves)
drizzle Bragg’s Amino Acids
dash sea salt and garlic powder
Preparation:

Combine all ingredients in a bowl, toss well and serve.

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