🥗For lunch, I made a giant salad with 350g ice berg lettuce, mandarin orange, red cabbage, seaweed, avocado, mung bean sprouts, goji berries, LF red cabbage, kimchi, carrots, green onion, chives. The dressing was made with Mazafati dates, water, garlic, asam keping, red bell pepper, chives, brazil nut.