 Dairy o White wine vinegar, ½

tablespoon
o Cheddar cheese, 45 g
 Produce
o Mexican cheese, 75 g
o Avocados, 1
o Shredded cheese, 325 g
o Broccoli, 230 g
o Sour cream (optional), 125 ml
o Cauliflower, 225 g
 Eggs
o Celery stalk, 120 g
o Egg, 22
o Cherry tomatoes, 200 g
 Fats and Oils
o Fresh ginger, 3 g
o Butter, 400 g
o Garlic clove, 1
o Olive oil, 8 tablespoons
o Green bell pepper, ½
o Sesame oil, ½ tablespoon
o Green cabbage, 750 g
 Fresh herbs
o Leafy greens, 150 g
o Fresh cilantro, 6 g
o Leeks, 25 g
o Fresh parsley (optional)
o Lemon, ½
 If necessary
o Lettuce, 1⁄8
o Water, 1 tablespoon
o Red onion, ½
 Pantry
o Romaine lettuce, 375 g
o Chili paste, 5 g
o Scallion, 20 g
o Coconut cream, 200 g
o Tomato, 1
o Dijon mustard, 5 g
o Yellow onion, ½
o Dill pickle, 45 g

o Hot sauce, 16 g

o Mayonnaise, 450 g

o Olives

o Red curry paste, 16 g

o Tomato paste, 50 g

o Tuna in olive oil, 150 g

o Wasabi paste, 10 g