Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

Chipotle Kabocha Salad

Creamy, smoky, tangy, and sweet with plenty of fresh cilantro and some celery for crunch, this salad hits all the right notes for a southwestern-inspired dish. Inspired from a Taste of Home recipe.
Course Salad, Side Dish
Cuisine Latin American, Mexican
Keyword chipotle, dairy-free, easy, jalapeño, kabocha, Latin American, mexican, nut-free, salad, side, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 120kcal
Author Jenny Ross

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground chipotle pepper or more to taste
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 bunch cilantro minced
  • 4 green onions sliced
  • 1/4 cup celery diced fine
  • 2 jalapeño peppers seeded and diced fine
  • 4 cups kabocha squash pre-cooked, cut into 1/2 inch cubes

Instructions

  • Combine the mayonnaise, lime, chipotle, coriander, cumin, and salt in a large bowl and stir to combine. Add in the onions, celery, jalapeños, and kaboca and stir to coat evenly. Serve chilled or at room temperature.

Notes

Protein:Energy Ratio: 0.05

Nutrition

Calories: 120kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 242mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 961IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg