These are the ingredients that you will need:

• 1 romaine lettuce
• 0.5 Kg sweet potato (orange)
• Half a family size box of seedless red grapes
• 1 small pack of 10 to 15 shitake mushrooms
• 1 box of pea sprouts (or 1 bundle of watercress)
• 1 can of red kidney beans in brine
• 1 Japanese cucumber
• 1 box of cherry tomatoes
• 300g of almond
• 1 big red onion
• olive oil
• mixed Italian herbs
• salt and black pepper

Suggestions to prepare the ingredients this way:

1. Romaine - Slice the romaine lettuce into squares after rinse and spin-dry.
2. Sweet potato - Peel and slice into small chunks.  Toss chunks into a big salad-tossing bowl and drizzle them with olive oil. Toast them in oven or air-fryer for 15 to 20 min till soft and slight browning all-round.

Note: You may substitute with Soba noodles.

1. Seedless Red Grapes – Rinse and slice them into halves.
2. Shitake mushrooms – Rinse them under tap water, slice them and set them aside for light pan frying later.
3. Pea Sprouts – Chop off any roots, rinse under tap to remove any soil. Spin-dry them and chop into index-finger lengths.

Note: Heat 2 tbsps of olive oil in a pan, quick-fry chopped garlic. Sauté the Pea Sprouts and Shitake mushrooms.

1. Red kidney beans – Brush can under tap water before opening. Use strainer to rinse kidney beans under tap to remove brine.
2. Japanese cucumber – Use a potato peeler to remove the skin. Chop them into small chunks.
3. Cherry tomatoes – Rinse and slice in halves.
4. Red Onion – Remove first layer, and slice thinly.
5. Sliced Almonds – Toast them till slight browning.

Assembly:

• Assemble all of the above ingredients in a big salad bowl for tossing. Drizzle olive oil again and stir until you see all areas of your salad has the ‘shine’.
• Sprinkle salt, black pepper, and Italian herbs mix for taste and aroma.
• Store in chiller overnight, and it’s ready to serve.

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