5 min Prep
Assemble all ingredients in one bowl except kabocha shells, avocado and broccoli.
Massage the kale with lemon juice until very soft and delicate.
Toss in the cabbage with the kale.
Stuff the salad into the kabocha shells.
Slice the avocado and top it onto the salad.
Serve the taco shells with steamed broccoli if desired.
Serving Size 460 g
|Amount Per Serving|
|Calories 302 cals||15%|
|% Daily Value*|
|Kilojoules 1275 kJ||15%|
|Fat 13 g||20%|
|Sodium 345.5 mg||15%|
|Carbohydrate 44 g||15%|
|Protein 10.9 g||22%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|