Kabocha Pumpkin Salad

Name: Kabocha Pumpkin Salad
Yield: 215.5 g
Ingredients: Aori Apple 50 g; Kabocha Pumpkin 150 g; Low-Sugar Mayonnaise 5 g; Allulose 5 g; Low-Calorie Mustard Sauce 5 g; Pure Black Pepper 0.5 g

196 kcal

#Kabocha Pumpkin Salad #Salad Recipe #Diet Food #Healthy Food #Pumpkin Dish #Vegetable Salad #Home Cafe #Easy Cooking #Brunch #Squash Salad

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Ingredients

Main ingredients

Aori Apple 50 g
Kabocha Pumpkin 150 g

Seasonings/Sauce

Low-Sugar Mayonnaise 5 g
Allulose 5 g
Low-Calorie Mustard Sauce 5 g
Pure Black Pepper 0.5 g

Nutrition summary

Carbohydrates 42.25 g 79%

Protein 3.46 g 6%

Fat 3.52 g 15%

Serving size 215.5g

Cooking steps

1

Wash the kabocha pumpkin thoroughly and remove the skin and seeds.
2

Cut the kabocha pumpkin into bite-sized pieces.
3

Place the pumpkin pieces in a steamer and steam for 15 minutes.
4

Mash the steamed pumpkin in a bowl.
5

Finely chop the boiled egg.
6

Dice the cucumber and onion finely.
7

Combine the mashed pumpkin, chopped egg, cucumber, onion, mayonnaise, and salt in a bowl; mix well.
8

Serve the completed salad on a plate.

Kabocha Pumpkin Salad

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