California Roll Salad

I love Japanese food (including edamame) and I love avocados. This salad is a great blend of flavors and the miso vinaigrette tastes just like something you could find in a Japanese restaurant. I would definitely make this again. I was too lazy to cut the nori nicely, so it was not as pretty as it should have been, but it was tasty.

This recipe was adapted from Shutterbean.


California Roll Salad

• brown rice, cooked and cooled (I made 2 cups for 3 people)
• 1 cup shelled frozen edamame, thawed
• 1 Tbsp rice vinegar
• 1 tsp honey
• romaine lettuce, chopped (or your preferred lettuce type)
• 1 cucumber, cut into small pieces
• 1 medium size carrot, shredded
• 4 tsp sesame seeds
• 2 sheets nori, chiffonaded
• 1-2 avocados, chopped
• 1 recipe Green Onion-Miso Vinaigrette (recipe below)

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

Set out your bowls and divide the ingredients evenly among them. Start with the lettuce, then drizzle dressing on top. Add rice, cucumber, carrot shreds, sesame seeds, and avocado to the lettuce. Drizzle more green onion miso dressing, top with nori, and serve. (Feel free to use more or less of the toppings per serving to taste.)

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 honey
• 2 tsp toasted sesame oil
• 1/2 cup water

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