Pumpkin and egg salad

 

Ingredients (Serves 4)

- 1/8-1/4 pumpkin

- 2 hard-boiled eggs

- 8 lettuce leaves

<Dressing>

- 2 tablespoons plain yogurt

- 1 tablespoon mayonnaise

- 2 tablespoons chopped pickles

- A pinch of white pepper

<Preparation>

- Remove the seeds and pulp from the pumpkin, thinly scrape off the skin, and cut into bite-sized pieces. Run the pumpkin through water, then arrange it in a heat-resistant container while still wet. Cover with plastic wrap, leaving some space between the pieces, and microwave for 4-5 minutes. I use a 600W microwave.

- Peel the boiled eggs and roughly chop them.

- Mix the <Dressing> ingredients together.

[Directions]

1. Add the pumpkin and boiled eggs to the dressing, mix thoroughly, and serve in a bowl with the lettuce.