Cherry Tomato and Scrambled Egg Salad

Ingredients (Serves 2)

• Cherry tomatoes – 10 medium (120g), halved
• Frozen edamame – 20 beans (20g), shelled after thawing
• Egg – 1 medium (51g)
• Salt – a pinch
• Vegetable oil – as needed
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 2 teaspoons

Instructions

1. Halve the cherry tomatoes. Thaw edamame according to package directions and remove from pods.
2. Heat a small amount of oil in a frying pan. Beat the egg with a pinch of salt and cook into soft scrambled eggs.
3. Combine the cherry tomatoes, edamame, and scrambled eggs in a bowl. Toss with the creamy vegetable dressing and serve.