Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Sushi Roll Edamame Salad
  • 34
    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 white and black)
  • 2
    sheets nori, chiffonaded
  • 1
    avocado, chopped
  • 1
    recipe green onion-miso vinaigrette (recipe below)
  • Green Onion-Miso Vinaigrette
  • 14
  • 12 - 1
    cup roughly chopped green onion (start with 1/2 cup)
  • 3
    tablespoons rice vinegar
  • 2
    teaspoons minced ginger
  • 2
    teaspoons agave nectar
  • 2
    teaspoons toasted sesame oil
  • 12
    cup water
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DIRECTIONS

  • Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
  • Mix together the edamame, rice vinegar, and agave.
  • 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.
  • To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
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