Kabocha, Shrimp, and Ricotta Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted kabocha with shrimp and ricotta cheese. The kabocha’s gentle sweetness, the shrimp’s springy texture, and the cheese’s creaminess go…
This salad pairs roasted kabocha with shrimp and ricotta cheese. The kabocha’s gentle sweetness, the shrimp’s springy texture, and the cheese’s creaminess go together beautifully. It’s a lovely choice for a light lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Cut the kabocha into evenly sized pieces so it cooks through evenly.
Tips: Add the ricotta just before serving to preserve its shape and creamy texture.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Shrimp — 80 g
- Ricotta cheese — 40 g
- Lettuce — 50 g
- Olive oil — 1 tsp
- Lemon juice — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g