Kabocha Squash and Celery Leaf Salad

• 1/4 to 1/2 Kabocha squash
• 1 Celery leaves
• 10 cm Celery stalk (optional)
• 4 tbsp *Vegetable oil
• 3 tbsp *Vinegar
• 1/2 tsp *Salt
• 1 Black pepper
• 1 tbsp Mayonnaise (optional)

1. Prepare the dressing: Combine the * ingredients to make a "French" dressing.
2. This amount will be more than you need.
3. Remove the seeds and pith of the kabocha, cover in plastic wrap, and microwave for 3-5 minutes.
4. (Adjust the cooking time depending on the size of your kabocha. )
5. When the kabocha is tender, cut into bite-sized pieces, and put in a bowl until the heat dissipates.
6. Once the kabocha has cooled, add the dressing and celery leaves, minced celery stalk (optional), and mix evenly.
7. Add mayonnaise to taste.
8. Sprinkle black pepper, then it's ready to serve.

squash, celery, celery, vegetable oil, vinegar, salt, black pepper, mayonnaise

Taken from cookpad.com/us/recipes/153355-kabocha-squash-and-celery-leaf-salad (may not work)