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1 cup thinly sliced green onion

4 teaspoons sesame seeds

1 sheet nori, chiffonaded

4 ounces sliced avocado (optional)

1 recipe Green Onion-Miso Vinaigrette (recipe follows)

Prepare the dressing: Mix together the edamame, rice vinegar, and agave. Now you’re ready to assemble the salad.

Place the lettuce in a bowl and drizzle with a little dressing. Scoop the rice over the lettuce. Top the rice with the cucumber, carrot, green onion, and sesame seeds. Sprinkle with the nori chiffonade and avocado, if using, and serve with the vinaigrette on the side.

TIP

Chiffonade just means “cut into superthin strips.” To achieve this, roll up the nori sheet into a cylinder and then thinly slice. You’ll get pretty little ribbons of nori that look great on top of salad.

Green Onion-Miso Vinaigrette

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

PER SERVING

(ABOUT ¼ CUP):

Calories: 80

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0

Trans fat: 0 g

Total carb: 11 g

Fiber: 3 g

Sugars: 3 g

Protein: <1 g

Cholesterol: 0 mg

Sodium: 640 mg

Vitamin A: 10%

Vitamin C: 15%

Calcium: 6%

Iron: 4%

I want to cover everything with this brilliant spring green dressing. Roasted veggies, steamed potatoes, my cat ... everything. Green onions and scallions are often confused for each other or labeled interchangeably but they’re actually not the same exact thing. if you can find green onions (sometimes called spring onions) then use them! You can tell them apart because green onions have a bulbuous white bottom (don’t you love the phrase “bulbous white bottom”?) from which the green stalks grow. Scallions, on the other hand, have no bulb, just roots, and the stalks are hollow. I prefer the snappy taste of green onion here, but scallions will do just fine, too!

¼ cup red miso

1 to 2 cups roughly chopped green onions, white and green parts

3 tablespoons rice vinegar

2 teaspoons chopped fresh ginger

1 clove garlic

2 teaspoons light agave nectar

2 teaspoons toasted sesame oil

½ to ¾ cup water

This is easy: Toss everything into a blender and blend until smooth. At first, use just ½ cup of water, adding the ¼ cup after the dressing is blended, to desired thinness. Use a rubber spatula to scrape down the sides occasionally. Chill until ready to use.

NOTE

The recipe calls for 1 to 2 cups of chopped green onion because the strength of your onions can vary so much. So start with the cup and after your initial blending, see if it could use a bit more.

Big Fat Taco Salad

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 350

Calories from fat: 60

Total fat: 6 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 59 g

Fiber: 16 g

Sugars: 6 g

Protein: 17 g

Cholesterol: 0 mg

Sodium: 300 mg

Vitamin A: 110%

Vitamin C: 60%

Calcium: 10%

Iron: 25%

There are lots of variations on taco salad, but one thing is certain—it’s got to be big and fat. This version uses low-fat baked corn tortilla chips for crunch, black beans for the meaty component, shredded lettuce (obviously), a fresh tomato salsa dressing for big taco flavors, and what taco salad would be complete without guacamole? Here, we use my slimmed-down version called Guacamame. To make the tortilla chips go a long way, I crumble them a bit over the top, kinda like croutons. If your taco salad is not complete without something cool and creamy, you can also use a bit of Sanctuary Dressing (page 29), if you like.

4 cups shredded romaine lettuce

1 (15-ounce) can black beans, drained and rinsed

1 recipe Fresh Tomato Salsa Dressing (recipe follows)

4 ounces low-fat baked tortilla chips

½ cup chopped fresh cilantro

4 servings Guacamame (about 1 cup, recipe follows)

Arrange the salad among four big bowls: First place the lettuce in the bowls, then layer on the beans and salsa. Crumble on the tortilla chips and top with the cilantro. Serve with Guacamame on the side.

Fresh Tomato Salsa Dressing

SERVES 4 • ACTIVE TIME: 5 MINUTES • TOTAL TIME: 5 MINUTES

PER