Edamame Sushi Salad

I love Asian marinades for meat but I'm always lacking for Asian side dishes. Rice can only take you so far. This is much lighter than rice but has more substance than mere salad. We served with soy chicken which was a big meh compared to the salad.

Edamame Sushi Salad
Adapted from Shutterbean

• 1 cup cooked edamame, shelled and cooled
• 1 tablespoon rice vinegar
• 1 teaspoon agave nectar
• 3/4 cups rice, cooked and cooled (either brown or white)
• 8 cups romaine lettuce, chopped
• 1 cucumber, chopped in big pieces
• 1 carrot, shredded
• 1 cup thinly sliced green onions
• 4 teaspoons sesame seeds
• 2 sheets nori (roasted seaweed), chiffonade
• 1 avocado, chopped
• Green onion-miso vinaigrette (below)

In a small bowl combine the edamame, rice vinegar, and agave nectar. Let marinate while the rest of the salad is prepared.

Combine the rest of the ingredients and then mix in the edamame with the marinade.

Serve!