Sweet Potato and Kabocha Squash Yogurt Salad
Add in kiwi fruit for sweetly sour refreshment!
10min
231kcal
236mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Wet the sweet potato, place into a lidded microwave-safe container and heat for 90 seconds (600W, until soft enough to be poked through with a toothpick). After cooling, slice into 5 mm (0.04 in.) thick wedges.
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Wet the kabocha squash as well, and place this into a lidded microwave-safe container and heat in the same manner for 90 seconds in a microwave. After cooling, cut into approximately the same size as the sweet potato.
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While (1) and (2) are still hot, sprinkle on the salt and lemon juice.
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Place the raisins in warm water for 5 minutes, and then drain.
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Remove peels from the kiwi fruits, and slice into 1 cm (0.4 in.) wedges.
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Mix together ingredients from (A) to prepare the dressing, and pour this onto ingredients from (3), (4) and (5).
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