Ingredients (Serves 2)

• 1 pack baby leaf greens (50g)
• 1/8 red onion (18g), thinly sliced and soaked in water
• 1/4 avocado (35g), diced into 1 cm cubes
• 2 boiled eggs (100g)
• 4 almonds (6g), crushed
• 1 tablespoon + additional Kewpie CobbSalad Dressing
  
• 1 pack Salad Club mixed beans (chickpeas, green peas, red kidney beans) (50g)

Instructions

1. Soak the thinly sliced red onion in water, then drain thoroughly.
2. Dice the avocado into 1 cm cubes. Cut each boiled egg in half lengthwise and scoop out the yolks.
3. In a bowl, combine the egg yolks, avocado, and mixed beans. Toss gently with 1 tablespoon of Kewpie CobbSalad Dressing. Spoon the mixture back into the egg whites.
4. On a plate, layer the baby greens and onion. Place the stuffed eggs on top, drizzle with additional dressing, and sprinkle with crushed almonds.

Tips

• To prep the avocado, cut around the pit, twist to separate, remove the pit, and peel.

About This Recipe

This power salad features deviled-style eggs filled with a creamy mix of yolk, avocado, and beans, making it a protein-packed option perfect for guests or everyday meals.