1. Take half a pitaya, peel it and cut it into pieces. 2. Peel and cut bananas. 3. Cut the avocado pulp into pieces.

4. Put the cut ingredients into the basin together and squeeze in half a lemon juice. 5. Add the cherry tomatoes and two spoonfuls of salad dressing and mix well.

6. Dish, then cut the eggs and put them on the salad.

The practice of vegetable salad

1. Prepare ingredients, wash cucumbers, cherry tomatoes, lettuce and chrysanthemum morifolium for later use, peel carrots and wash them with salad dressing for later use.

2. Drain the lettuce and spread it on the bottom of the plate (or shred it). Slice cucumber, cut cherry tomatoes in half, tear bitter chrysanthemum into small pieces, shred carrots and put them in a container. Pour a spoonful of lemon juice or white wine to prevent vegetables from discoloring.

3. Put the salad dressing in the flower bag (or fresh-keeping bag) and cut a hole.

4. Squeeze salad dressing on dishes according to personal taste (you can add proper amount of yogurt, or you can completely replace it with yogurt).