For lunch, I made a giant salad with 250g green coral lettuce, 50g red coral lettuce, mandarin orange, red cabbage, wakame, brazil nut, red grapes, green grapes, cherry tomatoes, baby pink radish, avocado, mung bean sprouts, goji berries, fermented belimbing buluh, fermented red cabbage. Dressing was made with macadamia nuts, dates, spices, miso, water.