Squid salad, egg with fresh cucumber
0
469
Kitchen
European
Calorie content
126.1 kcal
Portions
4 port.
Cooking time
25 minutes
Proteins *
7.7 g
Fats *
9.4 gr.
Carbohydrates*
2.4 gr.
This salad is especially good when the cucumbers are used young, from the garden. They give the dish an incomparable aroma, delicate vegetable sweetness and crisp ringing texture. Squids in such a cucumber frame will play in a completely different way. By the way, seafood can be used both boiled and canned - depending on which one you like more and is available. Be sure to use greens: dill will not only visually decorate the dish, but also give a special fresh aroma to the finished salad.
Ingredients
Cooking process
Pre-defrost squids, if necessary. We wash the carcasses well in cool water. Remove the top film by prying it off the edge with a knife. In a saucepan, bring slightly salted water to a boil and dip the prepared squid into it. Cook them for no more than one and a half to two minutes. After the specified time has elapsed, we take out the squid and put it on a plate for cooling. Then cut them into thin strips.
We wash the cucumbers, dry them and cut off the tips on both sides. We cut vegetables into longitudinal thin plates, and then cut them into thin strips. It is advisable to make the size of the strips approximately the same as the squid strips - this way the salad in the finished form will look more attractive.
We spread the prepared salad in a common salad bowl for serving or in portions on individual plates. We decorate the surface with sprigs of fresh dill and thin slices of cucumber. It is advisable to serve immediately after cooking, since over time the cucumber will begin to secrete juice and the salad will fit in liquid.
Bon Appetit!