Edamame & Cucumbers

Directions

1. Bring a pot of water to a boil and add the frozen edamame. Cook for 3 minutes, then drain.
2. While the edamame cooks, cut the cucumbers into quarters and chop to about the same size as the edamame. Chop the light green and white parts of the scallions into ¼” pieces. Add all of it to a bowl.
3. In a small bowl, whisk together the lemon juice, sesame oil, miso paste, garlic, vinegar, nutritional yeast, salt, and a few turns of black pepper. 
4. Pour the dressing over the salad and top with sesame seeds. Cut the nori into thin strips, then sprinkle over the salad. Serve immediately or store in an airtight container for up to 4 days.