INGREDIENTS
1
Avocado
1
small head Cauliflower
6
Curly kale, leaves of
1/2 clove
Garlic
1 tsp
Ginger
1
Lime, slices
1/4 cup
Microgreens
1/2 cup
Scallions
7 oz
Shiitake mushrooms
12 oz
Tofu, baked
1/3 cup
Coconut milk
1 tbsp
Rice vinegar or fresh lime juice
1/2 tsp
Tamari
2 tbsp
White miso paste
1 pinch
Sea salt
1
Sea salt
1
sprinkle Sesame seeds
1
Olive oil, extra-virgin
1/2 tsp
Rice vinegar
1/2 cup
Kimchi