Sushi Roll Edamame Salad

Makes 4 servings

(recipe slightly adapted from Appetite for Reduction by Isa Chandra Moskowitz)

• 3/4 cup dry brown rice, cooked and cooled
• 1 cup shelled frozen edamame, thawed
• 1 tbsp rice vinegar
• 1 tsp agave nectar
• 8 cups romaine lettuce, chopped
• 1 small cucumber, cut into small pieces
• 1 medium size carrot, shredded
• 1 cup thinly sliced green onion
• 4 teaspoons sesame seeds
• 2 sheets nori, chiffonaded
• 1 avocado, chopped
• 1 recipe Green Onion-Miso Vinaigrette (recipe below)
• sriracha (optional)

In a small bowl, mix the edamame, rice vinegar and agave together, set aside.

Set out 4 bowls and divide the ingredients evenly among them. Place the lettuce in a bowl and drizzle a spoonful of dressing on top. Add rice, cucumber, carrot shreds, green onions, sesame seeds, nori and avocado to the lettuce and drizzle more green onion miso dressing on top. Top with a bit of sriracha and dig in!

Green Onion-Miso Vinaigrette

• 1/4 cup red miso
• 1 cup roughly chopped green onions
• 3 tbsp rice vinegar
• 2 tsp minced ginger
• 1 clove garlic
• 2 tsp agave nectar
• 2 tsp toasted sesame oil
• 1/2 cup water

Put everything in a blender and blend until smooth. Chill until ready to use.

ADDITIONAL OPTIONS/ADD-INS:

• wasabi
• pickled ginger
• smoked salmon
• kale