Egg and Dairy-free Tasty Kabocha Salad

Name: Egg and Dairy-free Tasty Kabocha Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1 can Canned tuna; 1 Whole corn; 1 Soy milk; 1 tbsp Olive oil; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I wanted to make a tasty kabocha salad for my child who can't eat mayonnaise and is allergic to eggs.

If you don't add mayonnaise, salads usually dry out when left for a while, but the olive oil helps to keep this one moist.
I chose olive oil because I read in a magazine article that it was safe for people with skin allergies. Potato salad can also be made this way. Recipe by Aroha55

I wanted to make a tasty kabocha salad for my child who can't eat mayonnaise and is allergic to eggs.

cookpad.japan @cookpad_jp

I wanted to make a tasty kabocha salad for my child who can't eat mayonnaise and is allergic to eggs.

Saved

Ingredients

4 servings

1/4Kabocha squash
1 canCanned tuna
1Whole corn
1Soy milk
1 tbspOlive oil
1 dashSalt and pepper

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Steps

1

Remove the seeds and fibrous part of the kabocha. Wash the surface and cut into small pieces. Leave the skin on - it's more nutritious!
2

Put the kabocha pieces in a heatproof bowl with a tablespoon of water (not listed). Wrap it loosely and microwave it at 600 W for 4-5 minutes.
3

Mash it up and add the olive oil. Add the soy milk until it becomes smooth.
4

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