Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette

I've been eating a ton of salads this summer (which is almost over - yaey autumn!), and have been loving working my way through the salad chapter of Appetite for Reduction. Sushi is something I don't often get tired of, and I loved this salad version of it with lots of extra vegetables (carrots, edamame, lettuce, cucumber) and avocado. The only thing I can think to improve this salad would be to try adding vinegar to the rice (as is done with sushi rice). The green onion-miso vinaigrette was the perfect accompaniment - full of flavour and with no added oil too! And if you ever have an overabundance of green onions (as I did from my CSA - seriously who can eat that many green onions??) I highly recommend trying out this dressing.

On a random note, I'm trying out hot yoga today for the first time! I'm excited but also nervous. And drinking lots of water to prepare!

If this sounds good, you might also like:
Japanese Salad with Ginger Magic Dressing
Last Minute Sesame Noodles
Soba Noodles with Zucchini Ribbons
Broccoli Slaw

Sushi Roll Edamame Salad
Adapted from Appetite for Reduction

Serves 4

There's only 2 of us we had this salad 2 nights in a row. I just kept the vegetables in one container, rice in another, and dressing in another, then mixed right before eating.

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 chopped/torn romaine lettuce
1 small cucumber, cut into matchsticks
1 medium size carrot, cut into matchsticks
1 cup thinly sliced green onion
4 tsp sesame seeds
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe Green Onion-Miso Vinaigrette (recipe below)

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.

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.