Squid, Vegetable and Egg Salad

Name: Squid, Vegetable and Egg Salad
Total time: 1 h
Yield: 6
Ingredients: Squid 500 g; Potato 200 g; Cucumbers 100 g; Spring onion 100 g; Canned green peas 50 g; Carrot 3 piece; Chicken egg 100 g; Green salad leaves 40 g; Mayonnaise 200 g; Sour cream 100 g; Parsley 0 to taste; Ground black pepper 0 to taste; Salt 0 to taste

6 servings

60 minutes

The recipe is taken from the book "Seafood. Very Simple.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

502.5

kcal

46.5g

grams

28.5g

grams

15.6g

grams

Ingredients

6servings

Squid

500

g

Potato

200

g

Cucumbers

100

g

Spring onion

100

g

Canned green peas

50

g

Carrot

3

pc

Chicken egg

100

g

Green salad leaves

40

g

Mayonnaise

200

g

Sour cream

100

g

Parsley

to taste

Ground black pepper

to taste

Salt

to taste

Cooking steps

1
Boil the squid.
Required ingredients:
1. Squid: 500 g

2
Cut into strips.
Required ingredients:
1. Squid: 500 g

3
Boil potatoes, carrots, and eggs.
Required ingredients:
1. Potato: 200 g
2. Carrot: 3 pieces
3. Chicken egg: 100 g

4
Boiled potatoes, carrots, eggs, and fresh cucumbers cut into thin slices.
Required ingredients:
1. Potato: 200 g
2. Carrot: 3 pieces
3. Chicken egg: 100 g
4. Cucumbers: 100 g

5
Cut the green lettuce leaves into three to four pieces.
Required ingredients:
1. Green salad leaves: 40 g

6
Chop the green onion finely. Mix everything, add canned green peas, season with mayonnaise (can be mixed with sour cream), salt, ground pepper, and stir well.
Required ingredients:
1. Spring onion: 100 g
2. Canned green peas: 50 g
3. Mayonnaise: 200 g
4. Sour cream: 100 g
5. Salt: to taste
6. Ground black pepper: to taste
7. Parsley: to taste

Squid, Vegetable and Egg Salad

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