Salad with squid, rice, egg and cucumber
0
1477
Kitchen
European
Calorie content
120.9 kcal
Portions
4 port.
Cooking time
30 minutes.
Proteins *
5.5 gr.
Fats *
6.4 gr.
Carbohydrates*
12 gr.
Usually, squid salads are quite light and are good as a cold snack before a festive meal. If you play with the ingredients, you can achieve more satiety and nutritional value in the dish. It will make a good late dinner, and it will not be heavy on the stomach anyway. We suggest using Fig. Its taste is neutral and accepts marine squid shades well. Eggs in a company with cereals add nutritional value, and cucumber and herbs will refresh the overall taste of the salad.
Ingredients
Cooking process
Pre-defrost squids, if necessary. We thoroughly rinse the carcasses in running water. Remove the surface film with a knife. In a small saucepan, bring slightly salted water to a boil and dip the prepared squid into it. Cook seafood for no more than two minutes. If the carcasses are small, then one and a half minutes will be enough. After the specified time has elapsed, we take out the squid and put it on a plate for cooling. Then we cut them into thin strips.
Peel the onions, rinse and cut into very thin transparent half rings. Place them in a bowl and pour boiling water over them. We soak for five minutes, after which we drain the water. Such manipulation will make the onion much more tender: it will give the finished salad more juiciness than harshness.
Bon Appetit!