Ingredients (Serves 2)

• 2 lettuce leaves, rinsed and torn (58g)
• 2 green asparagus spears, peeled and diagonally cut into 5cm pieces (32g)
• 1/2 avocado, sliced into 1cm rounds (70g)
• 2 boiled eggs, sliced into 2–3 pieces each (100g)
• Salt, to taste
• 1 packet (50g) mixed beans (e.g., chickpeas, green peas, kidney beans)
• 
  Kewpie Carrot Dressing, to taste

Instructions

1. Rinse the lettuce in cold water, drain, and tear into bite-sized pieces.
2. Peel the lower halves of the asparagus spears. Slice diagonally into 5cm pieces and boil briefly in salted water. Cool in water, then drain well.
3. Cut the avocado into 1cm slices. Slice the boiled eggs into halves or thirds.
4. Arrange the lettuce, asparagus, avocado, egg, and mixed beans on a plate. Drizzle with Kewpie Carrot Dressing before serving.

Preparation Tip

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