Cooking description:
Bright, thanks to the multi-colored ingredients and delicious salad will look great on the table. The neutral taste of squid goes well with fried vegetables. The egg makes the salad satiety and velvety, green peas - sweetness. Light sourness of lemon juice sets off the taste of salad. This salad is quite juicy, but if you wish, you can add quite a bit of sour cream or mayonnaise.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Vegetables / Seafood / Squid / Legumes / Beans / Asparagus
Dish: Salads
Ingredients:
- Squid - 200 Grams
- Asparagus beans - 150 Grams
- Chicken Egg - 2 Pieces (boiled)
- Carrots - 100 Grams
- Onion - 60 Grams
- Green peas - 70 grams (canned)
- Sunflower oil - 30 Milliliters (for frying)
- Salt - To taste
- Sour cream - 2 tbsp. spoons (or mayonnaise, optional)
- Lemon Juice - To taste
Servings: 3
How to cook "Salad with squid and asparagus beans"
Prepare the ingredients for the salad.
Peel the carrots, wash and cut into thin strips. Place in a skillet.
Peel, wash and chop the onions. Add to carrots.
Pour in refined sunflower oil and fry the vegetables for 7-8 minutes, stirring.
Add green beans.
Cover the skillet with a lid and simmer the beans, onions and carrots for 5-6 minutes.
Peel the squid from the film and wash.
Then put it in a pot of boiling water and cook for exactly 3 minutes.
Chill the squid and cut into strips. Place in a salad bowl.
Add fried onions with carrots and green beans.
Top with canned green peas.
Peel and chop the eggs. Add to salad.
Salt the salad, add lemon juice and stir. Optionally, you can dress the salad with sour cream or mayonnaise.
Salad with squid and beans is ready. Can be served at the table.