Shrimp, Pumpkin, and Lettuce Salad with Mustard and Kewpie Separated French Dressing

This satisfying salad features plump shrimp, tender pumpkin, and crisp lettuce, all brought together with a tangy mustard dressing made from Kewpie Separated French Dressing and grainy mustard. A hearty yet refreshing dish perfect for lunch or dinner sides.

Ingredients (Serves 2)

• 6 large shrimp (approx. 120g), peeled and deveined
• 1/8 kabocha pumpkin (approx. 180g), sliced into 5 mm thick pieces
• 4 lettuce leaves (approx. 120g), torn into bite-sized pieces
• 1/8 onion (approx. 24g), thinly sliced and soaked in water
• 
  A - Mustard Dressing Mix:
  
  
  
  
  

Instructions

1. Rinse and tear lettuce into bite-sized pieces. Slice onion thinly and soak in water to remove harshness, then drain.
2. Remove seeds and pulp from the pumpkin and slice into 5 mm thin wedges. Place on a microwave-safe dish, cover with plastic wrap, and microwave at 600W for about 3 minutes 30 seconds until tender.
3. Boil shrimp in hot water until cooked through, then let cool.
4. Arrange the lettuce, onion, pumpkin, and shrimp on a serving plate. Mix the ingredients from section A and drizzle over before serving.

Prep Time: 10 minutes

Calories: —

Sodium: —

Vegetable Intake: —

Tip: Adjust microwave time depending on pumpkin thickness. For added flavor, lightly grill or pan-sear the pumpkin slices after microwaving.