2 med. heads bok choy
2 lg. heads napa
2 c. broccoli flowerettes
1/4 c. minced parsley
1/4 c. chopped watercress
4 tbsp. lime juice
3 tbsp. soy sauce or tamari
3 sheets nori, crumbled
3 c. red bell pepper strips
4 stalks celery, trimmed and chopped
1 c. sliced mushrooms (optional)
1 1/2 c. mung bean sprouts
Cherry tomatoes for garnish

Cut off and discard the base ends of each head of bok choy and napa. Shred bok choy and napa in a food processor, using the medium shredding disk; place in large bowl. Add broccoli, parsley, and watercress; set aside.

Puree lime juice, soy sauce or tamari, and nori in a food processor, using the metal "S" blade. Add to bok choy mixture. Stir in remaining ingredients, except cherry tomatoes and mix well. Place in a serving bowl and top with a circle of cherry tomatoes. Serves 4.

Per serving: 217 calories, 20 g protein, 2 g fat, 37 g carbohydrates, 0 cholesterol, 87 mg sodium.