Avocado and red onion salad

Cut the avocado (150 g) into large slices, break the Romaine lettuce (60 g) into convenient pieces, slice the red onion (40 g) into thin feathers, and finely chop the cilantro (10 g).

Mix the lemon (20 g), sugar-free soy sauce (7 g), and Dijon mustard (5 g) until smooth dressing. Gently combine the salad, avocado, onion, and cilantro, drizzle with the dressing, and toss so that the avocado retains its shape. Serve immediately while the salad is fresh.