EDAMAME, CUCUMBER & CHOPPED VERMICELLI SALAD WITH TAMARI-GINGER DRESSING & CRISPY NORI “CHIPS”

Preheat the oven to 425°F (220°C). Line 2 large sheet pans with parchment paper and set aside. For the Nori “chips”: Cut each of the 3-4 large Nori sheets into 8 small rectangles. Place the nori pieces spread out on the sheet pans, brush the tops with avocado oil, sprinkle with sesame seeds and sea salt, and place in the oven for about 7 minutes, until crisp. Next, make the dressing: Add the tamari soy sauce, rice vinegar, 1 1/2 tbsp avocado oil, sesame oil, raw cane sugar, grated ginger, and grated garlic clove to a small bowl. Whisk to combine. Set aside. Assemble the salad: Add the shelled edamame, finely chopped English cucumber, finely chopped cilantro, chopped scallions, chopped peanuts, and cooked vermicelli rice noodles to a large bowl. Toss to combine. Add the dressing and toss again to ensure everything is well coated. Top the salad with sesame seeds and red pepper flakes and serve immediately with the crispy nori chips.