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Salad with squid, green peas and cucumber

0
512
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.
* per 100 gr. product
Salad with squid, green peas and cucumber
Content

A lot of greenery, juiciness and fresh aroma - that's all about this salad. Its base is cucumbers, peas and salad mix. And the central accent is squid. We recommend taking them canned. It's faster and more convenient this way. If fresh or frozen seafood is available, then you can boil it. It will turn out delicious in both cases.

Ingredients

Cooking process

step 1 out of 6
We remove the canned squid from the jar and transfer to a colander. Let the liquid drain. If necessary, cut the pieces into smaller pieces. If fresh squids are used, then we wash them, peel them and boil them in salted water for two minutes. After cooking, cool the carcass and cut into small pieces.
step 2 out of 6
We wash the cucumber, dry it, cut off the ends on both sides. If the vegetable is not young, then it makes sense to cut off the skin and remove the core with seeds. Cut the prepared cucumber into small cubes.
step 3 out of 6
Rinse green onions, parsley and dill and dry them on a towel - no extra moisture is needed in the salad. Cut the prepared greens into small pieces.
step 4 out of 6
In a salad bowl, mix the prepared ingredients: squid pieces, cucumber cubes and chopped greens. Remove the green peas from the jar and place them on a sieve so that the excess liquid is glass. Pour the peas into a salad bowl along with the rest of the ingredients.
step 5 out of 6
Add salt to taste, mayonnaise, a mixture of ground peppers and mix everything together.
step 6 out of 6
Put washed and dried green lettuce leaves on the dish. put the prepared salad on them. Sprinkle the surface with grated cheese and decorate with a sprig of fresh parsley.

Bon Appetit!

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