Make the dressing - in a mason jar with a lid, add miso and warm water. Mix with a spoon until miso dissolves. Add remaining ingredients. Secure lid tightly on the jar and shake well to combine.
To assemble the salad, to make 4 servings of salad: combine greens, cooked rice, edamame, chopped cucumber, radish, and carrots in a large bowl. Toss. Roll nori sheets into a long cigar shape and using kitchen sheers, cut into thin strips over the salad. Add about 2 tablespoons of dressing per serving (about 8 tablespoons for 4 servings) and toss so vegetables and greens are well coated. Divide into 4 serving bowls and top each bowl with pickled ginger and avocado. Serve with more dressing on the side.
This salad works well for weekend meal prep. Make the dressing, chop the veggies, prepare the edamame and cook some rice. Avocado should be sliced the just before eating, or in the morning if you are packing this salad for lunch.If you don't have miso try the spicy peanut dressing in this post instead..