Directions

• Mix Ingredient B into a mixing bowl.

• Remove the tough central rib from each kale leaf and julienne into thin strips.

• Finely slice the fresh avocado.

• Add the julienned kale and the cherry tomato into a mixing bowl and add the prepared wasabi avocado dressing mixture and mix well.

• Add the sliced avocado in the salad and mix well. Scoop into serving bowl.

• Tossed in pink peppercorn and add the quail egg into the salad. Sprinkle shredded cheese on top and add the crispy kale as garnish.