Egg and Dairy-free Tasty Kabocha Salad

1. 1

   Remove the seeds and fibrous part of the kabocha.

2. 2

   Wash the surface and cut into small pieces.

3. 3

   Leave the skin on - it's more nutritious!

4. 4

   Put the kabocha pieces in a heatproof bowl with a tablespoon of water (not listed).

5. 5

   Wrap it loosely and microwave it at 600 W for 4-5 minutes.

6. 6

   Mash it up and add the olive oil.

7. 7

   Add the soy milk until it becomes smooth.

8. 8

   Mix in the corn and drained tuna, then season with salt and pepper to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.