2C green leaf lettuce sliced in width-wise 1" bands
topped with:
1C sea spaghetti (soaked 20min min before hand - difficult to find - get it in the USA here)
6oz perfectly ripe Hass avocado cubed in 1" squares
3oz deskinned cucumber cubed in 1" squares
dress generously with:
1/2 - 3/4C Thai coconut water (go for a very pourable cream consistency)
3/4C raw almond butter (available here)
1/2 Meyer lemon's juice
1/8C Huckleberry vinegar
1T powdered ginger
1/8T pink Himalayan rock salt
1/4T powdered cayenne pepper
(blend on high for 1min first, after starting the seaweed soaking so the flavors can mix while you prep the salad - this dressing refrigerates well)
top with:
white sesame seeds to taste
enjoy with chop sticks and Pinot Noir!
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