Salad with squid, carrots and egg
0
717
Kitchen
European
Calorie content
90.2 kcal
Portions
2 port.
Cooking time
30 minutes.
Proteins *
4.4 gr.
Fats *
6.5 gr.
Carbohydrates*
4.3 gr.
Squid salads are always welcome guests on the festive table. We propose to prepare this version of the salad from very affordable products, and arrange the serving in a glass using the puff method. Each ingredient is visible through the transparent walls, and everything looks very appetizing together: orange carrot slices with green cucumber cubes interspersed with white layers of squid and eggs. You can decorate the whole composition with herbs, olives and a few balls of red caviar. This salad will be eaten first, guaranteed!
Ingredients
Cooking process
We defrost the squid and wash it thoroughly in a large amount of running water. Remove the top film by prying it with a knife. Do not forget to draw out the cartilaginous plate. In a saucepan, bring salted water to a boil and lower the prepared carcasses into it. Cook them for two minutes and remove them from the broth. Let cool.
We wash the cucumbers, dry them, cut off the tips on both sides. Cut the vegetables into small cubes and immediately place them in the first layer on the bottom of the serving glasses. Alternatively, you can also use glasses. Cut the cooled squid into short strips. Spread half of the total amount evenly over the cucumbers. Lubricate with mayonnaise. Wash the green onion feathers, dry and cut into small transverse pieces. Sprinkle them over the mayonnaise layer.
Bon Appetit!