Avocado and Cheese Salad
The soy-sauce and dried bonito flakes give a Japanese-style finish to the salad.First:
Make a cut lengthwise around the pit of avocado with a knife blade. Hold Avocado from both sides with both hands and twist it to separate halves. Strike pit with a knife blade and remove it. Take out and mince the meat, put in a bowl and sprinkle with lemon juice.
Peel nagaimo (Chinese yam) and chop roughly.
Trim off both ends of cucumber, add salt, rub like twisting, rinse in water and cut diagonally, rotating, into bite-sized pieces.
Second:Mix avocado, nagaimo (Chinese yam), cucumber and cottage cheese in a bowl. Mix soy sauce, dried bonito and serve in a plate.
