1 Mix the romaine lettuce and mesclun greens together and place them at the bottom of each bowl. When assembling this salad, visually divide the bowl into 4 parts and place one ingredient in each quarter of each bowl. 2 Place the shredded carrot in one quarter of each bowl. 3 Then place the roasted red pepper next to the shredded carrot in another quarter of each bowl. 4 Next, place the cucumber in the third quarter of each bowl, and finally, put tuna in the fourth quarter of each bowl. 5 Heat a sauté pan over medium-low heat. Put the olive oil in the pan and place the sliced mushrooms into the pan with the sea salt. Sauté for one minute. 6 Add the soy sauce, umeboshi vinegar, apple cider vinegar and garlic powder to the pan. Stir and let cook for three minutes. 7 Spoon the cooked mushrooms into the center of each salad bowl. 8 To make the dressing, mix the soy sauce, umeboshi vinegar, apple cider vinegar, sea salt and water together. 9 Sprinkle each salad with toasted sunflower seeds and drizzle the dressing on top.

Umeboshi vinegar is the bright red brine that is leftover from making umeboshi plum pickles.  It can be used to season cooked vegetables, soups, marinades and dressings. It is available in the Japanese food section at most natural food stores. To replace the flavor of umeboshi vinegar, a mixture of red wine vinegar and sea salt may be used.  Click here to purchase.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.