Kabocha and Egg Salad recipe - ingredients, nutrition and when to eat it
This salad pairs steamed kabocha squash and eggs with crisp lettuce. The squash’s gentle sweetness goes well with the fresh, creamy yogurt dressing.
This salad pairs steamed kabocha squash and eggs with crisp lettuce. The squash’s gentle sweetness goes well with the fresh, creamy yogurt dressing. It’s a good choice when you want a light lunch in the fall.
Salads & light · 20 minutes to cook
Tips: Kabocha can turn mushy if you steam it too long, so take it out as soon as a chopstick pierces it easily.
Tips: Drizzle on the dressing just before serving to keep the lettuce crisp.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Egg — 1 pc
- Lettuce — 2 sheet
- Plain yogurt — 2 Tbsp
- Lemon juice — 1 tsp
- Salt — 0.1 g
- Ground black pepper — 0.1 g