Salad With Squid, Eggs, Tomato And Olives - A Recipe With A Photo Step By Step

This salad is perfect for lunch or dinner, it is hearty and nutritious, while low in calories.

Ingredients

Frozen squid - 1 pc.

Tomato - 1 pc.

Chicken egg - 1-2 pcs.

Red onion - 0.5 pcs.

Olives - 20 g

Garlic - 1 clove

Soy sauce - 1 tablespoon

Balsamic vinegar - 1 tablespoon

Olive oil - 1 tablespoon

Parsley - 10 g

Salt, pepper - to taste

• 113 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

The star of the salad is squid. When cooked properly, seafood is the perfect ingredient for this dish. Salad with squid, eggs, tomato and olives has a completely successful composition, each component has its own flavor load. Thanks to the lettuce leaves, the salad turns out to be lush and fresh, the tomatoes fill it with juiciness, the eggs make it more satisfying, and a small amount of red onion makes the taste of the dish sharper.

The salad is dressed with a self-prepared dressing based on olive oil, soy sauce and balsamic vinegar - it comes out fresh and spicy.

Pour water into a saucepan, set on fire. After boiling, add some salt to the liquid, then lower the seafood. Cook the squid for exactly 2 minutes, no more. Long-term heat treatment will make the squid tough. If desired, during cooking, you can throw spices into the water - bay leaf, peppercorns.

Lightly rinse the lettuce leaves with running water, shake off the drops. Tear the leaves with your hands into smaller segments. Do not cut the salad with a knife, otherwise it will lose its airiness. Lay the leaves beautifully on a flat plate, fluff them up with your hands.

Rinse the tomatoes, cut into medium-sized slices, place on the salad. Choose tomatoes that are dense but juicy.

Boil the eggs until they are "hard boiled", then pour cold water to cool them. Remove the top layer, cut the pulp into slices similar to tomatoes, also place on lettuce leaves.

Free the onion from the film, chop with thin feathers or rings, throw on eggs and tomatoes. Choose sweet varieties of onions - white or red, these types are less harsh in taste.

Cool the boiled squid carcass completely, cut into large rings, add them to the main composition.

Remove the olives from the marinade, chop into circles, place next to the squid.

Prepare the dressing separately by mixing the soy sauce, oil, and balsamic vinegar in a bowl. Add the clove of garlic passed through the garlic to the same place, mix.

Pour the dressing over the salad, lightly rub it with salt and pepper on top, also sprinkle with chopped herbs.

Serve the salad on the table immediately after cooking, while it remains fluffy.

Enjoy your meal!