Squid Salad with Peanut Oil

Squid makes for refined, really tasty salads — give it a try! A great light salad with squid and cucumber. Squid dishes are hugely popular, and this recipe comes to us from the States, where squid is loved and thought of as light, healthy eating.

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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 10 g
Fats 37 % 7 g
Carbohydrates 11 % 2 g
112 kcal
GI: 100 / 0 / 0
  • Cut the canned squid into strips. Sprinkle it with the pepper, citric acid, and salt, cover, and let it sit for 15 minutes. Then heat the oil in a skillet, add the squid, and give it a quick sear. For the vegetables, slice the cucumbers into rounds, halve the cherry tomatoes, and finely chop the green onion. Add coarsely chopped peanuts, the torn mint leaves, and the squid. Toss everything well and dress with the combined oil and vinegar. The original salad calls for mint and peanuts, which I'm not that fond of in a dish like this, so I swapped the mint for parsley and skipped the nuts. You can also use a regular onion in place of the green onion — and if you quick-pickle it first, it's even better.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Raw peanuts with shells - 564  kcal/100g
  • Raw peanuts without shells - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts with shell - 582  kcal/100g
  • Roasted and salted peanuts - 585  kcal/100g
  • Peanuts nuts - 568  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Citric acid - 0  kcal/100g
  • Salt - 0  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Peanut butter - 895  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Canned squid - 105  kcal/100g

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