Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette

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Sushi Roll Edamame Salad3/4 cup dry brown rice, cooked and cooled 1 cup shelled frozen edamame, thawed1 tablespoon rice vinegar 1 teaspoon agave nectar8 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, chiffonaded1 Avocado, chopped 1 recipe green onion-miso vinaigrette (recipe below)Green Onion-Miso Vinaigrette1/4 cup red miso 1/2-1 cup roughly chopped green onion (start with 1/2 cup)3 tablespoons rice vinegar2 teaspoons minced ginger1 garlic clove 2 teaspoons agave nectar2 teaspoons toasted sesame oil1/2 cup water Directions: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..ob_empty

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