Melon Poke Stack with Avocado-Wasabi Drizzle

Ingredients

• 2 tbsp Brown Rice Vinegar
• 2 tsp Soy Sauce
• 2 tsp Sriracha Sauce
• 1 tbsp Green Onions
• 1 tsp Toasted Sesame Seeds
• 1 tsp Fresh Ginger
• 1 clove Garlic
• 2 cups Watermelon
• 2 cups Honeydew Melon
• 2 cups Cantaloupe
• 1 whole Avocado
• ½ tsp Wasabi Paste
• 3 tbsp Unsweetened Plain Plant Milk
• 4 cups Napa Cabbage
• ¼ cup Daikon Radish

Instructions

1. In a small bowl, whisk together the brown rice vinegar, soy sauce, sriracha, scallions, sesame seeds, ginger, and garlic.
2. Place the watermelon, honeydew, and cantaloupe in three separate bowls. Drizzle the soy sauce mixture evenly over each bowl and stir to coat.
3. Blend the avocado, wasabi paste, and plant milk together until smooth and drizzleable, adding more milk as needed. Season with salt and pepper to taste.
4. Divide the shredded napa cabbage among 4 plates. Place a 4-inch round ring mold or cutter on top of the cabbage on one plate. Spoon in a layer of each melon, pressing lightly to pack the stack. Carefully lift and remove the cutter.
5. Repeat the stacking process on the remaining 3 plates. Top each stack with slivered daikon radish and drizzle with the avocado-wasabi dressing. Serve immediately.