Bonito Salad with Honey Mustard Dressing

Yield: 2 Servings

Total min./Ready in: 8 min.


  • 4 sugar snap peas, strings removed
  • 2 asparagus, roots trimmed and sliced diagonally into 4 equal parts
  • 1/2 onion, thinly sliced crosswise
  • 2 lettuce leaves, hand-leafed
  • 4 cherry tomatoes, cut into halves
  • 1 boiled egg, cut into 8 equal parts
  • 3 tbsp bonito flakes
  • pinch salt
Honey mustard dressing
  • (A) 1 tsp grain mustard
  • (A) 1 tsp honey
  • (A) 1/2 tsp salt
  • (A) 1 tbsp vinegar
  • (A) 1 tbsp olive oil


  1. Place a large pot of lightly salted water over high heat, bring to a boil, cook sugar snap peas and asparagus, drain and set aside.
  2. Combine and whisk all the ingredients [A] in a bowl to make honey mustard dressing.
  3. Spread hand-leafed lettuce on a plate and add sugar snap peas, asparagus, onions, cherry tomatoes and boiled eggs. Top with bonito flakes and serve with a side of mustard dressing.

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