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Fast and tasty
Salad with squid and peas

Squid and Green Pea Salad

A simple, very tasty squid salad. It's one of my husband's favorites, and it couldn't be easier to make—the main thing is to buy good squid. Despite the mayonnaise, it's a light dish, so you can treat yourself to a portion now and then, and there's no question about its benefits: it's packed with protein, which makes it especially good for athletes and anyone doing hard physical work. To get the salad on the table fast, I'd suggest cooking the squid the day before.

Irinaprimorochka

Recipe author

Composition / ingredients

Servings:

Squid

200

Cucumbers

200

Eggs

Green peas

200

Bell pepper

100

Salt

Ground black pepper

Dill

Mayonnaise

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 7 g

Fats 31 % 5 g

Carbohydrates 25 % 4 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make squid and green pea salad? Here's everything you'll need. I buy squid as whole, uncleaned bodies.
Step 2:

Slit the squid open, clean out the insides, and pull off the dark outer skin and the clear inner membrane. Rinse well.
Step 3:

Drop them into salted boiling water, bring it back to a boil, and take it off the burner. Leave the squid in the water, covered, until it cools completely (this keeps it tender).
Step 4:

Then cut it into thin strips.
Step 5:

Cut the cucumbers into thin matchsticks.
Step 6:

Then the bell pepper.
Step 7:

And the eggs—set one aside for the garnish.
Step 8:

Put everything in a salad bowl and add the peas, chopped dill, salt, and pepper.
Step 9:

Toss, then dress with the sour cream and mayonnaise.
Step 10:

Garnish, and it's ready to serve.
Step 11:

Or plate it in individual portions, decorated with a flower made from the reserved egg. Enjoy!

It's best to make the mayonnaise yourself—it'll taste better and be better for you. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which lightens up the dish.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool—the sudden temperature change makes them easier to peel.