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Ingredient
Pumpkin Salad
Introduce
Chef :
Hiroko ListonPumpkin Salad
This is the Pumpkin version of ‘My Family’s Potato Salad’. Japanese Pumpkin, which texture is similar to dry type Potato, should be used. However, it is impossible to find where I live. Today I used Kent Pumpkin.
Ingredient
Food ration :
4 servings
1/6-1/4
Pumpkin *about 600 to 700g
1-2 pinches
Salt
4 tablespoons
Kewpie Mayonnaise
Cooking instructions
* Step 1
Thinly slice Cucumber into a bowl, add Salt and massage, then set aside for a while.
* Step 2
Cook Bacon in a frying pan until crispy. Remove unwanted fat using paper towel.
* Step 3
Remove seeds and mushy parts from Pumpkin, cut into bite-size pieces, and steam until soft. *Note: Do not boil as Pumpkin will become watery. Roasting is another method. Roast in the oven at 200℃ for 15 minutes or until cooked.
* Step 4
Place steamed Pumpkin pieces in a large mixing bowl and season with Salt & Pepper.
* Step 5
Squeeze the salted Cucumber to remove excess water, and add to the bowl. Add Bacon, Onion and Mayonnaise as well. Then mix to combine.
* Step 6
*Note: Boiled Eggs can be added to this salad.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
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