Avocado and Boiled Egg Salad with Mustard and Kewpie Separated French Dressing

This creamy and flavorful salad pairs rich avocado with tender boiled egg and mild onion. A quick mustard dressing made from Kewpie Separated French Dressing and grainy mustard brings it all together for a satisfying dish.

Ingredients (Serves 2)

• 1 avocado (approx. 140g), cut into 2 cm cubes
• 1/4 onion (approx. 47g), thinly sliced and soaked in water, then drained
• 1 boiled egg (approx. 51g), cut into quarters
• 
  A - Mustard Dressing Mix:
  
  
  
  
  

Instructions

1. Cut the avocado into 2 cm cubes. Thinly slice the onion, soak in water to reduce sharpness, and drain well.
2. Cut the boiled egg into 4 wedges.
3. On a serving plate, arrange the avocado, onion, and egg. Drizzle with the mixed mustard dressing (A).

Tip: To prep the avocado, slice around the pit lengthwise, twist to separate, remove the pit, and peel. Adjust mustard quantity to your taste.