Salad with squid, egg and pickled cucumber
0
1491
Kitchen
European
Calorie content
81.3 kcal
Portions
4 port.
Cooking time
30 minutes.
Proteins *
4.9 gr.
Fats *
7.6 gr.
Carbohydrates*
3.4 gr.
An excellent salad, which is suitable as a cold snack, and can be served as a side dish. The pieces of pickled cucumber in the composition add juiciness to the dish and go well with squid. We recommend treating onions with boiling water to remove the harshness and soften the pungency. Alternatively, you can use red onions - they are sweeter and softer in taste. For serving, we use green lettuce leaves, on which the dish looks much brighter and more appetizing.
Ingredients
Cooking process
Defrost squid, if necessary, and rinse thoroughly in running water. Using a knife, peel off the surface skin and pull out the dorsal cartilage. Place the washed carcasses in a deep bowl and pour boiling water over them. Depending on the size of the squid, keep them in boiling water for three to five minutes. Then we pour over the carcasses with cold water and cut into thin strips.
In a bowl, mix squid strips, pickled cucumber cubes, pieces of boiled eggs, onion half rings and chopped green onions. Season the mixture with mayonnaise, add salt and black pepper to taste. To serve in a common salad bowl or on portioned plates, put the washed green salad leaves and put the prepared salad on them. Preferably serve immediately after preparation.
Bon Appetit!