Ingredients (Serves 2)

• 2 lettuce leaves (58g), torn into bite-sized pieces
• 1/4 new onion (47g), thinly sliced
• 1/4 red bell pepper (40g), sliced into 3mm strips, halved in length
• 1/3 block firm tofu (120g), drained and cubed
• 4g dried wakame seaweed, rehydrated and drained
• 
  Kewpie Choreogi Salad Dressing, to taste

Instructions

1. Rinse and tear the lettuce into pieces. Thinly slice the new onion. Slice the red bell pepper into thin strips.
2. Drain and cube the tofu. Rehydrate the wakame in water and squeeze out excess moisture.
3. Place the lettuce on a serving plate, top with tofu, onion, bell pepper, and wakame. Drizzle with Kewpie Choreogi Salad Dressing.

About This Recipe

This vibrant salad features crisp lettuce, creamy tofu, and tangy new onion, with umami-rich wakame and a drizzle of Kewpie Choreogi Dressing. A fresh and balanced dish perfect for warm days.