Salads
Soft-boiled Egg Pumpkin Salad
Eat fresh, live healthy with a nutritious combination of soft-boiled egg and pumpkin in a salad!
1
Serves
20 mins
Cook Time
PRODUCT(S) YOU NEED FOR THIS DISH:
Kewpie Roasted Sesame Yuzu Taste Dressing
How to Shop?
Kewpie Product Shop
Ingredient
| Beetroot | 100g |
| Pumpkin | 100g |
| Spinach (Sliced) | 5g |
| Coriander Leaf (Chopped) | 5g |
| Dried Cherries | 10g |
| Egg (Half-boiled) | 1 pc |
| Walnuts | 1/2 tsp. |
| Quinoa (Cooked) | 1 tbsp. |
| Toasted White Sesame Seeds | 1 tsp. |
| KEWPIE Roasted Sesame Yuzu Taste Dressing | 30g |
Instructions
- Boil the beetroot and pumpkin water with medium heat for about 10 minutes. Drain the water, peel off the skin and cut it into cubes.
- Combine beetroot, pumpkin, spinach, coriander leaf and dried cherry on a serving plate.
- Next, place the half-boiled egg on top and sprinkle walnuts, cooked quinoa and toasted white sesame seeds.
- Lastly, drizzle with KEWPIE Roasted Sesame Yuzu Taste Dressing.
