INGREDIENTS
1
Romaine heart
1
Hass avocado, firm ripe
4
Japanese or persian cucumbers, small
2 cups
Lentil
2 cups
Mesclun, packed
2
Scallions, large
1 lb
Sweet potatoes
1 tsp
Honey
2 tbsp
Lemon juice, fresh
8
Olives, oil-cured pitted and chopped
1 tbsp
Tamari
1 tbsp
Black sesame seeds
1
Salt
5 tbsp
Olive oil, extra-virgin
1 tbsp
Raspberry vinegar
1 tbsp
Ume vinegar