Are you looking for recipe inspiration? Egg and Dairy-free Tasty Kabocha Salad special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Egg and Dairy-free Tasty Kabocha Salad What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Egg and Dairy-free Tasty Kabocha Salad, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Egg and Dairy-free Tasty Kabocha Salad delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Egg and Dairy-free Tasty Kabocha Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Egg and Dairy-free Tasty Kabocha Salad yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Egg and Dairy-free Tasty Kabocha Salad using 6 ingredient type and 4 manufacturing steps. Here's how to make the dish.

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

Ingredients and spices that need to be prepared to make Egg and Dairy-free Tasty Kabocha Salad:

1. 1/4 Kabocha squash
2. 1 can Canned tuna
3. 1 Whole corn
4. 1 Soy milk
5. 1 tbsp Olive oil
6. 1 dash Salt and pepper

Steps to make a Egg and Dairy-free Tasty Kabocha Salad

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.