Sweet Potato and Pumpkin Salad / 番薯南瓜沙拉

Sweet Potato and Pumpkin Salad recipe was featured in Y3K Recipes (issue no. 77), along with three other recipes. This salad is one of the popular side dishes in bento especially during late summer when pumpkin and sweet potato are abundant.

Even though it is called salad but it tasted more like a dessert dish to me, natural sweetness from both sweet potato and pumpkin makes it a healthy dessert that satisfy my craving for something sweet. Steamed sweet potato is low in GI and a cup of boiled pumpkin contains only 49 calories but packed with numerous essential nutrients. Why not?

Sweet Potato and Pumpkin Salad

番薯南瓜沙拉

Ingredients:

150g pumpkin
150g sweet potato
1 hard-boiled egg
1 tbsp cheese powder
2 tbsp Japanese mayonnaise
Pinch of salt
2-3 leaves lettuce
Tomato for garnish

Method:

1. Clean the sweet potato and pumpkin, peel briefly then cut into chunks. Steamed until well cooked. Let it cool down to room temperature. 
2. In a large bowl, mash the egg then mix in (1).
3. Mix in the cheese, mayonnaise and salt. Mash a little if it is too chunky, ready to serve. It can be served either at room temperature or chilled.
4. To serve, transfer salad onto a dish lined with lettuce, garnish with tomato and cheese powder.