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Salad with squid, egg and pickled onions

1812

Kitchen European

Calorie content 133.5 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 8.2 gr.

Fats * 12.5 g

Carbohydrates* 5.1 gr.

Salad with squid, egg and pickled onions

Content

A very simple salad, and also a budget one. Squid with eggs are always delicious, and onions pickled in vinegar add a special sourness, sharpness and give the salad a crisp texture. As for the squid, there are options: you can use canned ones, or you can boil fresh ones. In any case, the seafood will be saturated with pickled onions, mayonnaise and will acquire a similar taste. In this recipe, we cook with canned squid - it's easier and faster.

Ingredients

Canned squid 1 can Egg 4 things. Onion 1 PC. Mayonnaise 2 - 3 tbsp Apple cider vinegar 6% 1 tbsp Salt taste Ground black pepper taste Greens for decoration

Cooking process

The first step is to marinate the onions. We clean it from the husk, rinse it and cut it into thin transparent half rings. Place them in a bowl and pour boiling water over them. We stand for one minute, then drain the water. Pour apple cider vinegar into the onion pieces, mix and leave for five to seven minutes. You can also use ordinary table vinegar 9%, in this case, the sharpness and sourness will be more pronounced. Still, apple cider vinegar is gentler and more delicate. After the specified time has elapsed, squeeze the onion from the liquid.

Boil the eggs hard-boiled, fill with cold water and let them cool completely. We clean them and cut them into small pieces of any size.

We open the jar with canned squid, discard the contents in a colander so that the excess liquid can drain. If the pieces of seafood are small, then put them in the salad. If large, then it is worth cutting them into smaller pieces.