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Ingredients For the salad Butter lettuce Small bulb fennel, thinly shaved (reserve fronds)1 pc English cucumber, thinly sliced1/2 cup Radishes, thinly shaved2 pcs Ripe avocado, sliced or cubed1/2 cup Kimchi, chopped and lightly drained or rinsed1/3 cup Fresh mint leaves, torn2 tbsp Chopped reserved fennel fronds1 tbsp Toasted sunflower seeds1 tbsp For the dressing White or yellow miso1 tsp Rice wine vinegar2 tbsp Honey1 tsp Algae oil3 tbsp Garlic clove, grated1/2 Knob of ginger, grated1/2 inch Salt and pepper, to taste Step 1 In a small bowl, whisk together the dressing ingredients until combined

You can add everything to a mason jar and shake it

Archived from the original on December 11, 2008

crepe chiffon frill decorated on bust part & cuffs, into a V shape

Its from @MaisonMinuit on instagram