Nori Edamame Salad with Grapefruit Miso Vinaigrette

Nori Edamame Salad



  • ¼ broccoli chopped
  • cup edamame beans
  • 1 pack quick cook brown rice & quinoa
  • 1 radish thinly sliced
  • 50 g baby spinach
  • 1 tsp black sesame seeds
  • ½ pack roasted seaweed

Grapefruit & Miso Vinaigrette

  • 2 Tbsp grapefruit juice freshly squeezed (or lemon
  • 1 tsp honey
  • ½ tsp white miso paste
  • 2 tsp olive oil


  • Before you start
    Bring a half full kettle to the boil. 
  • Prep & cook broccoli & edamame
    Chop broccoli. In a heat-proof bowl, add broccoli, edamame and a pinch of salt and cover with boiling water. Cover bowl with a plate and cook for about 5 minutes. Drain well. 
  • Cook rice & quinoa
    Cook rice and quinoa as per packet instructions. 
  • Prep radish
  • Assemble salad
    In a lunch container or bowl, arrange broccoli, radish and edamame and season well with salt and pepper. Top with rice and quinoa, then spinach, sesame seeds and roasted seaweed. If taking to work, bring vinaigrette to dress salad when ready to eat. If eating at home, toss all salad ingredients together in a bowl. 

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