Salad With Squid And Lettuce, Recipe With Photo

Ingredients

Squid - 400 g

Mayonnaise - 2 tablespoons

Canned corn - 200 g

Crab sticks - 150 g

Iceberg salad - 150 g

Parsley greens - 20 g

Spices to taste

• 106 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

On New Year's holidays, housewives have to prepare a lot of various dishes for the festive table. But, unfortunately, New Year's holidays last for several days, and sometimes it is simply difficult to think of what else to cook in order to feed the family festively. I usually cook a salad with squid and lettuce on the 3-4th day of New Year's holidays, when everyone is full of meat from the heart and already wants something "easier".

Squid is a low-calorie protein product, and crispy lettuce leaves give the dish a fresh look. There are no eggs in this recipe, so the salad is really light. I use low-fat mayonnaise in the salad, or you can make the salad completely dietary by replacing the mayonnaise with yogurt or low-fat sour cream.

First, let's boil the squid. I have a very large squid and it is already peeled. If you don't, then scald the squid carcass with boiling water, scrape off the red film with a knife and remove the chitin plate that is inside the carcass. Throw squid into boiling salted water and cook for 3-5 minutes (depending on its size). If you have two carcasses, then they should be sent to boiling water one by one. While the squid is cooling down, slice the salad. I usually chop the salad with my hands, so it stays crisp longer.

Cut the crab sticks into cubes at an angle.

Put lettuce leaves and chopped crab sticks in a bowl.

Drain the canned corn and add the corn to a bowl.

Cut the cooled squid into thin rings.

We spread the squid rings to the rest of the ingredients. Add mayonnaise or sour cream, salt and pepper to taste.

Chop the parsley finely and add to the salad. Mix all the ingredients well.

We transfer the salad with squid and lettuce to the salad bowl and serve.

Enjoy your meal!