Salad Preparation

• Begin by rinsing and slicing the strawberries and cucumbers. If you’re using fresh edamame, cook it according to package instructions, then cool it down. Dice the avocado and thinly slice the green onions. If using fresh mint, chop it finely.
• In a small bowl, whisk together the neutral oil, rice vinegar, lime juice, toasted sesame oil, cane sugar, grated ginger, and mellow miso paste. Mix until the dressing is well combined and smooth. Adjust the seasoning if needed.
• In a large mixing bowl, combine the edamame, cucumbers, strawberries, avocado, green onions, and sesame seeds. If you’re using mint and sesame sticks, add those in as well.
• Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated with the dressing. Be careful not to mash the avocado!
• Once everything is mixed, serve the salad immediately. It’s best enjoyed fresh, but you can also chill it for a little while in the fridge if you prefer it cold.