Sweet Pumpkin and Shrimp Salad recipe - ingredients, nutrition and when to eat it
A salad that pairs the mellow sweetness of steamed kabocha squash with springy shrimp and a bright lemon dressing.
A salad that pairs the mellow sweetness of steamed kabocha squash with springy shrimp and a bright lemon dressing. It’s a lovely choice for a light lunch or to add some greens to dinner.
Salads & light · 20 minutes to cook
Tips: Kabocha can lose its shape if steamed too long, so turn off the heat as soon as a chopstick slides in easily.
Tips: Add the dressing just before serving to keep the baby greens fresh and crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Kabocha squash — 150 g
- Shrimp — 80 g
- Baby greens — 30 g
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Honey — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp