Edamame Shiso Salad With Yuzu Vinaigrette

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3 cups cooked shelled edamame (cooked according to the package instructions)

1 tablespoon yuzu juice, or a combo of Meyer lemon and grapefruit juices

10 shiso leaves

2 tablespoons walnut oil (or other mildly-flavored oil)

2 teaspoons rice vinegar

1 tablespoon maple syrup (honey or agave can be substituted)

Sea salt, to taste

Freshly ground black pepper, to taste

Grated zest of 2 lemons

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