Black rice umeboshi bowl

Salad: spinach*, whole grain black rice* (filtered water, whole grain black rice*), cucumber*, avocado*, seed blend* (sesame seed*, almond*, black sesame seed*, hemp seed*, kelp granules [ascophyllum nodosum]*, nori*), carrot*, pickled ginger* (ginger*, rice vinegar*, coconut nectar*, himalayan pink salt), chioggia beet* or radish* (when seasonally available), green onion*, lemon juice* dressing: rice vinegar*, olive oil*, sesame oil*, filtered water, cashew*, coconut sugar*, umeboshi puree* (umeboshi* [ume plum*, salt], ume vinegar* [ume plum*, sea salt, shiso leaves*]), tamari* (water, soybean*, salt, alcohol*), ginger*, chickpea miso* (rice koji*, chickpea*, sea salt, water, koji spores), himalayan pink salt