Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Thinly slice the cucumber (preferably on a mandoline or at an angle), shave the fennel with a peeler or mandoline, and thinly slice the radishes. Place the prepared vegetables in a large mixing bowl.

If your edamame is frozen, thaw and cook according to package instructions (usually 3–5 minutes in boiling water), then drain and cool. Add edamame to the bowl with the greens and vegetables. Add the chiffonaded fresh herbs (mint and basil) and gently toss to combine.

Umami Crunch & Garnish

Toast sesame seeds and sliced almonds in a small dry skillet over medium heat, stirring constantly until fragrant and lightly browned, about 2–3 minutes. Remove from heat and let cool.

Tear the nori sheet into thin strips with your fingers (or cut), and slice scallions on the diagonal. Reserve toasted seeds, nuts, nori strips, and scallions separately until ready to finish the salad.

Botanical-Umami Dressing

In a small bowl or jar, combine low-sodium soy sauce, rice vinegar, yuzu (or lemon) juice, grated ginger, grated garlic, and miso (if using). Whisk or shake until miso is dissolved and mixture is homogeneous.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Add the water by the teaspoon to reach a light, pourable consistency. Stir in honey or agave if you want a hint of sweetness, and season with freshly ground black pepper. Taste and adjust acidity or saltiness — add a few more drops of yuzu/lemon or 1/4 tsp soy if needed.

Finish & Serve

Right before serving, drizzle about two-thirds of the dressing over the salad bowl (reserve some dressing to offer on the side). Gently toss the salad to coat all components evenly but carefully so the leaves remain intact.

Sprinkle the toasted sesame seeds and almonds over the dressed salad, then add the torn nori strips and sliced scallions. Scatter microgreens or pea shoots on top if using, and finish with a light grating of lemon zest for a bright botanical note.

Transfer to serving plates or a shallow serving bowl. Serve immediately with the remaining dressing on the side for guests who want extra. Enjoy chilled or at cool room temperature.