1. Preparation materials: sliced grilled eel, cucumber, tomato, lettuce, egg, corn kernels, purple cabbage, avocado, corn kernels, sesame seeds
2. 、Wash the cucumbers, use a peeler to scrape into long strips, set aside
3. Boil the corn kernels in the water for about two minutes, remove and drain, and boil the eggs for about 7 minutes, remove the cold water, cut into pieces and set aside
4. Cut tomatoes into small pieces for later use
5. Wash and shred the purple cabbage, wash and break the lettuce into large pieces for later use
6. Cut the avocado longitudinally with the knife, turn the blade along the core once, hold the two sides with your hands, and rotate them in opposite directions. Then the avocado is cut, the core is dug out with a spoon, the flesh is sliced with a knife, and it is directly taken out and placed on the cutting board. It can be cut~
7. Find a sealable bottle, mix apple cider vinegar, olive oil, honey mustard sauce, black pepper, and salt, shake until emulsified, and serve as a vinaigrette
8. Spread the lettuce on the bottom of the plate, and place the cucumbers, tomatoes, red cabbage, eggs, corn kernels and eel in sequence
9. Sprinkle with sesame seeds, and a healthy eel salad is ready, sweet and sour, very appetizing~
10. Add oil and vinegar sauce when you eat to prevent the ingredients from being soaked in the juice for too long and becoming soft and affecting the taste
11. Very delicious eel salad~
Tips:Avocados are easy to oxidize after being cut, so when making a salad, you can drop a little lemon juice on the avocados to prevent them from turning black.
Please be careful not to scratch your hands when using knives~
