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Salad with squid, crab sticks, egg, cucumber

0
991
Kitchen European
Calorie content 121.2 kcal
Portions 2 port.
Cooking time 25 minutes
Proteins * 6.9 gr.
Fats * 7.9 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Salad with squid, crab sticks, egg, cucumber
Content

The salad is juicy and refreshing. Cucumber slices crunch pleasantly and emphasize the characteristic dense texture of squid and crab sticks. The dish does not include many components, but the final taste pleases with brightness and richness. This is a great option for a cold snack on a festive table. In addition, the preparation of the salad is simple and does not take much time. The recipe is for two small portions.

Ingredients

Cooking process

step 1 out of 7
Boil the egg until firm yolk for ten to eleven minutes. After cooking, immediately fill it with cold water and let it cool completely. Defrost the squid, if necessary, and rinse thoroughly under running water. Remove the top film. In a saucepan, bring water with a small amount of salt to a boil and lower the carcass into it. Cook for no more than one - one and a half minutes, so that the squid does not become coarse and too dense. After cooking, put the carcass on a plate and let it cool.
step 2 out of 7
We wash the cucumber, dry it, cut off the ends on both sides to avoid possible bitterness. If the fruit is not young, then it is better to cut off the skin and remove the core with seeds. Cut the prepared cucumber into small cubes.
step 3 out of 7
We peel the eggs and cut them into pieces approximately equal in size to the cucumber cubes.
step 4 out of 7
We release the crab sticks from the packaging. First, we cut each lengthwise, and then we cut it in transverse pieces.
step 5 out of 7
Cut the squid carcass chilled after cooking into pieces commensurate with the cutting of the remaining components.
step 6 out of 7
Place slices of cucumber and squid, cubes of eggs and crab sticks in a salad bowl of a suitable size. We wash the dill greens, dry them, chop them with a knife and pour them into a salad bowl. Add mayonnaise, as well as salt and black pepper to taste.
step 7 out of 7
Gently mix all the ingredients together, being careful not to crush the delicate pieces of the egg. The salad is best served immediately after preparation, until it loses its freshness and does not release liquid.

Bon Appetit!

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