The base of both of these is raw chard, tomato, red bell pepper, zucchini, and carrot. Added alfalfa + clover sprouts to each. Nooch, balsamic vinegar, and sunflower seeds to the top salad; cooked lentils and Braggs to the bottom.
That said, the day before salad prep was an incredible salad from Paradis:
Oh MAN guys. This was arugula, raddichio, "winter slaw" - basically shredded carrots and red cabbage, roasted peanuts, marinated black beans - whatever that means, they were tangy and like what I imagine fermented black beans to taste like, roasted cauliflower and black sesame seeds. A gingery-peanutty-soy sauce dressing came on the side, but the salad itself was already so flavorful I didn't use much. Spot on.
A very beige snack:
Black pepper gf Mary's Gone Crackers and kalamata olive hummus.
Another snack a different day: satsuma, Pink Lady apple.
A different chia pudding, this recipe from Terry Hope Romero. I'm really getting into the chia puddings.
So, some pretty nicely incorporated raw stuff but sticking with the standard miso way to end the evening: