Cobb Salad
Cobb Salad with fish cake
- Cook Time: 25 mins
- Servings: 2 servings
Ingredients
- Kamaboko 1/2
- Boiled egg 1
- Avocado 1/2
- Lemon juice a little
- mini tomato 5
- Red kidney beans 50g
- Lettuce as you like
- Salt a little
- Peppar a little
- For Dressing
- Mayonnaise 1+1/2 tbs
- Ketchup 1 tbs
- Plain yogurt 1/2 tbs
Directions
1.Cut Kamaboko into 1/2" cubes. Cut the avocado in half, remove the seed, peel, cut into 1" cubes and sprinkle lemon juice. Cut mini tomato in half.
2.Mix the dressing ingredients and add salt and paper to taste.
3.Place lettuce in a bowl, arrange Step 1 ingredients with red kidney beans on top, and pour over the dressing mix.