Squid, egg and cucumber salad
Cooking time:
30 minutes
Active time:
20 minutes
Complexity:
Average
Need to defrost
A very simple and tasty salad of squid, eggs and cucumbers. It cooks easily and quickly, the most important thing is not to digest squid .
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5
Recipe "Salad with squid, egg and cucumber"
Ingredients for 4 servings
frozen squid
1 pack (600g uncoated)
eggs
3 pcs.
cucumber fresh
100 g (1-2 pcs depending on size)
mayonnaise
100 g
parsley
1 sprig
salt
to taste
freshly ground black pepper
to taste
Step 1/8
Defrost the squid. Clean from films and chitinous partitions.
Step 2/8
Dip the squid in boiling salt water and cook for about 2 minutes over medium heat. As soon as the squid change color - become white and opaque - remove from the heat. Drain the water, cool the squid.
Step 3/8
Boil hard-boiled eggs. Cool in cold water, clean.
Step 4/8
Wash and cut the cucumbers on four sides so that you get strips about 0.5 cm thick. Cut the cucumber strips into thin slices across. The middle of the cucumbers will not be needed, as it will give too much water.
Step 5/8
Cut the eggs into pieces the same size as the cucumbers.
Step 6/8
Cut squid into rings 0.5 cm thick. Wash parsley, chop finely.
Step 7/8
In a bowl, combine the squid, eggs and cucumbers. Add mayonnaise, parsley, salt, pepper, mix.
Step 8/8
Chill before serving.
Ingredients for 4 servings
frozen squid
1 pack (600g uncoated)
eggs
3 pcs.
cucumber fresh
100 g (1-2 pcs depending on size)
mayonnaise
100 g
parsley
1 sprig
salt
to taste
freshly ground black pepper
to taste
Nutritional value per 100 g
Calories
164 kcal
Proteins
13 g
Fats
10 g
Carbohydrates
3 g
Saturated fat
2 g
Dietary fiber
0 g
Added sugar
0 g
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