Sushi Roll Edamame Salad With Green Onion-miso Vinaigrette

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup dry brown rice, cooked and cooled
• 1 cup shelled frozen edamame, thawed
• 1 tablespoon rice vinegar
• 1 teaspoon agave nectar
• 8 cups romaine lettuce, chopped (or torn)
• 1 small cucumber, cut into matchsticks
• 1 medium size carrot, cut into matchsticks
• 1 cup thinly sliced green onion
• 4 teaspoons sesame seeds (could use mixed and black)
• 2 sheets nori, chiffonaded
• 1 avocado, chopped
• 1 recipe green onion-miso vinaigrette (recipe below)
• 1/4 cup red miso
• 1/2-1 cup roughly chopped green onion (start with 1/2 cup)
• 3 tablespoons rice vinegar
• 2 teaspoons minced ginger
• 1 garlic clove
• 2 teaspoons agave nectar
• 2 teaspoons toasted sesame oil
• 1/2 cup water

Recipe

• 1 cook the brown rice in a rice cooker or on the stove top. allow it to cool.
• 2 mix together the edamame, rice vinegar, and agave.
• 3 set out 4 bowls as the ingredients will be evenly divided among them. place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. drizzle with vinaigrette and toss.
• 4 to make the green onion-miso vinaigrette: put everything in a blender and blend until smooth. chill until ready for use.