Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette - cooking recipe

Ingredients

Sushi Roll Edamame Salad
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 white and black)
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe green onion-miso vinaigrette (recipe below)
Green Onion-Miso Vinaigrette
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

Preparation

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.