Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette

from Sticky, Gooey, Creamy, Chewy


2 pounds assorted ripe heirloom tomatoes

1 pound steamed and shelled edamame

3 scallions, thinly sliced

1 cup fresh shiso leaves, thinly sliced

2 tablespoons rice wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon light miso paste

1/4 cup canola oil

1/2 teaspoon sesame oil

Salt and pepper to taste


Put all salad ingredients into a bowl. Set aside.

In a small bowl, combine the vinegar, lemon juice and miso paste. Whisk in the canola and sesame oils. 

Toss salad with the dressing and serve.