Kabocha Squash Salad

Name: Kabocha Squash Salad
Yield: 720 g
Ingredients: Zero Sugar Skinny Liquid Stevia 40 g; Dried Cranberries 20 serving (10 pieces); Greek Yogurt 180 g; Steamed Kabocha Squash 480 g

458 kcal

#Kabocha Squash Salad #Pumpkin Dish #Low Calorie #Diet Food #Simple Salad #Mayonnaise Salad #Brunch #Vegetable Salad #Healthy Food #Vegan Salad

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Ingredients

Main ingredients

Zero Sugar Skinny Liquid Stevia 40 g
Dried Cranberries 2 serving (10 pieces)
Greek Yogurt 180 g
Steamed Kabocha Squash 480 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 99.37 g 65%

Protein 12.57 g 8%

Fat 17.95 g 27%

Serving size 720g

Cooking steps

1

Wash the kabocha squash thoroughly and boil or steam it with the skin on.
2

Let the cooked kabocha cool, then cut it into bite-sized pieces.
3

Finely chop the boiled eggs.
4

Thinly slice the cucumber and onion, then soak them in cold water to remove their sharp taste.
5

Place all ingredients in a bowl and mix with salt, pepper, and mayonnaise.
6

Transfer to a plate and serve.

Kabocha Squash Salad

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