Salad with squid and pineapple
6 servings
30 minutes
Salad with squid and pineapple is an exquisite combination of seafood and fruity sweetness, offering a unique harmony of flavors. Tender squids, cooked to perfection, are gently complemented by juicy pieces of pineapple, creating a light freshness in every bite. Layers of chicken eggs add softness and richness to the dish, while Maasdam cheese adds creamy notes that enhance the overall taste. This salad is perfect for both festive tables and romantic dinners, surprising with the combination of simple ingredients and refined flavor. It was born in an author's kitchen where bold experiments led to the creation of a dish that unites marine elegance and tropical tenderness. The pleasant texture and balance of salty, sweet, and creamy make it a true gastronomic delight.
1
Cut the pineapple into small pieces and layer them first in the salad bowl. Spread with mayonnaise.
- Canned pineapple: 1 jar
- Mayonnaise: to taste
2
Clean the squid and boil in salted water until cooked. Cut into small pieces and place on top of the pineapple layer. Spread with mayonnaise.
- Squid: 600 g
- Salt: to taste
- Mayonnaise: to taste
3
Boil the eggs. Peel and grate them on a coarse grater. Add as the third layer in the salad bowl and spread with mayonnaise.
- Chicken egg: 4 pieces
- Mayonnaise: to taste
4
Grate the cheese on a coarse grater and sprinkle it on top of the salad. Spread with mayonnaise.
- Maasdam cheese: 120 g
- Mayonnaise: to taste
