Salad with squid, shrimps, egg and cucumber
0
2023
Kitchen
European
Calorie content
99.1 kcal
Portions
5 port.
Cooking time
30 minutes.
Proteins *
8.2 gr.
Fats *
6.4 gr.
Carbohydrates*
2.2 gr.
A very delicate seafood salad that can be prepared in no time. The duet of squid and shrimp is always successful - the rest of the ingredients act as a background against which their characteristic sweetish taste is enhanced, and the delicate texture is favorably emphasized. In order to make the salad more airy, we suggest using Peking cabbage: it fits perfectly into the composition. When serving, do not forget about fresh herbs - aromatic dill is ideal.
Ingredients
Cooking process
We put hard-boiled eggs. To make the shell easier to clean later, add a large pinch of salt to the cooking water. After boiling, fill the eggs with cold water and cool completely. We wash the cucumbers, dry them and cut off the tips on both sides so that there is no possible bitterness. We cut the fruits into four longitudinal parts, which we then cut into thin transverse slices. We peel the eggs and cut them into small pieces of arbitrary shape. Alternatively, you can rub them on a coarse grater. Put chopped eggs and cucumber pieces in a salad bowl.
Defrost squids if necessary. We thoroughly wash the carcasses and peel them from the upper skin. Boil the squid in salted boiling water for two minutes. Then quickly chill the carcasses by placing them in cold water. We make slicing with transverse rings - this way the squid in the salad will be especially noticeable visually. And when eating a dish, the emphasis of taste will be shifted towards seafood. We put the rings in a salad bowl.
Bon Appetit!