Tuna and Carrot Paysanne Salad

Ingredients (Serves 2)

• 1 small potato (about 90g)
• 4 broccoli florets (about 60g)
• 1 pack baby leaf greens (about 50g)
• 1/4 carrot (about 45g)
• 1/4 red onion (about 35g)
• 1 boiled egg (about 51g)
• 1 pack Salad Club Light Tuna Flakes (80g)
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Peel and cut the potato into bite-sized chunks. Soak briefly in water, then microwave damp in a covered container (600W) for about 3 minutes.
2. Divide broccoli into florets, wrap in a damp paper towel, and microwave (600W) for about 1 minute 30 seconds. Cool in water and drain.
3. Peel and julienne the carrot into 4cm strips. Thinly slice the red onion and soak in water, then drain.
4. Slice the boiled egg into 5mm rounds.
5. On a serving plate, layer baby greens, then top with potato, broccoli, carrot, onion, and tuna. Finish with egg slices and drizzle with Kewpie Paysanne Dressing.

Recipe Notes

• Use chilled egg and vegetables for a crisp, refreshing contrast to the tuna.