Ingredients (Serves 2)

• 1/2 pack baby leaf greens (25g)
• 30g kale, torn into bite-size pieces
• 4 snap peas, trimmed (20g)
• 1 tablespoon cottage cheese
• Salt, to taste
• 
  Kewpie Carrot Dressing, to taste

Instructions

1. Rinse the kale in cold water, drain well, and tear into bite-size pieces. Place on a serving plate.
2. Remove strings from snap peas. Boil briefly in salted water, then cool in water and drain. Cut two of the peas in half lengthwise.
3. Add the baby greens to the plate, top with the prepared snap peas, sprinkle with cottage cheese, and finish with Kewpie Carrot Dressing.