Kabocha Taco Shells
- 1 large kabocha shell
- 1.5 cup shredded kale
- 1 cup shredded cabbage
- 1/4 medium avocado
- 1 cup steamed broccoli
- 3 tbsp lemon juice
- 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.