Ham and Avocado Paysanne Salad

Ingredients (Serves 2)

• 2 leaves of lettuce (about 60g)
• 3 mushrooms (about 27g)
• 2 radishes (about 20g)
• 1/2 avocado (about 70g)
• 4 slices ham (about 60g)
• 1 boiled egg (about 51g)
• 2 tsp salad oil
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Rinse lettuce in cold water, drain, and tear into bite-sized pieces.
2. Remove mushroom stems and quarter the caps.
3. Slice radishes into thin rounds. Cut avocado in half, remove pit and skin, and slice into 1cm-thick pieces.
4. Quarter the boiled egg into wedges.
5. Heat oil in a pan and sauté the mushrooms until lightly browned.
6. Arrange lettuce on a plate. Top with radish, sautéed mushrooms, ham, avocado, and egg. Drizzle with Kewpie Paysanne Dressing before serving.

Recipe Notes

• Use a ripe but firm avocado for clean slicing and better texture.