Ingredients (Serves 2)

• 2/3 carrot, peeled and shaved into ribbons (120g)
• 4 green asparagus spears, peeled and shaved into ribbons (64g)
• 1/2 orange, peeled and quartered (60g)
• 2 scallops, quartered (50g)
• 1 tablespoon raisins
• Salt, to taste
• 3 tablespoons Kewpie Carrot Dressing
  

Instructions

1. Peel the carrot and shave into thin ribbons using a peeler. Peel the lower halves of the asparagus stalks and shave into ribbons as well.
2. Boil the carrot and asparagus ribbons briefly in salted water. Drain and cool in water, then drain again.
3. Peel and segment the orange, removing the membranes, then cut into quarters. Quarter the scallops.
4. In a bowl, combine the blanched vegetables with the orange and scallops. Toss with Kewpie Carrot Dressing.
5. Plate the salad and sprinkle raisins over the top before serving.