Squid, Egg and Pickled Cucumber Salad
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very Simple."
Calories770.5kcal
Proteins67.7grams
Fats49grams
Carbohydrates14.2grams
Squid
400
g
Chicken egg
8
pc
Pickled cucumbers
200
g
Onion
2
head
Spring onion
2
stem
Mayonnaise
200
g
Mustard
1
tbsp
Parsley
to taste
Salt
to taste
1
Boil the squid.
- Squid: 400 g
2
Cut into small cubes.
3
Boil the eggs hard.
- Chicken egg: 8 pieces
4
Eggs, peeled and seedless pickles, chop the onion.
- Pickled cucumbers: 200 g
- Onion: 2 heads
5
Chop the green onion finely.
- Spring onion: 2 stems
6
Mix everything, season with mayonnaise, ready-made table mustard, and salt.
- Mayonnaise: 200 g
- Mustard: 1 tablespoon
- Salt: to taste
7
Place the salad in a mound, decorate with squid, eggs, green salad leaves, and sprinkle with finely chopped herbs.
- Squid: 400 g
- Chicken egg: 8 pieces
- Green salad leaves: 30 g
- Parsley: to taste
