In a measuring cup, whisk together avocado oil, rice vinegar, toasted sesame oil, tamari, ginger, and garlic until well blended and smooth.

In a large mixing bowl, gently toss together the sliced cucumbers, thawed edamame, cubed avocado, sliced green onions, and toasted sesame seeds until evenly mixed.

Sprinkle in a pinch of salt and add the Aleppo pepper flakes. Drizzle the prepared dressing over the salad and toss everything together.

Serve the salad immediately or transfer it to an airtight container and refrigerate for up to 3 days.