Salad with squid and Peking cabbage

Light and delicious salad for seafood lovers. Squid can be safely attributed to dietary products — they contain a lot of protein and a minimum of fats with carbohydrates. Seafood is perfect for athletes who seek to build muscle mass.

Maria

Recipe author

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Composition / ingredients

Servings:

Squid

300

Beijing Chinese Cabbage

150

Eggs

Mayonnaise

Lemon juice

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 11 g

Fats 37 % 7 g

Carbohydrates 5 % 1 g

117 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make a salad with squid and Peking cabbage? Prepare the ingredients. To prepare a squid salad with Peking cabbage, we will need: squid, Peking cabbage, eggs, mayonnaise, lemon juice, ground black pepper and salt.
Step 2:
Clean the squid from the films and chords and rinse thoroughly. Boil the squid in salted boiling water for 1-2 minutes. Do not cook longer!!! Otherwise, the squid will become hard as rubber and completely tasteless.
Step 3:
Cool the finished squid, cut into strips.
Step 4:
Cut the Peking cabbage into small strips. To make the salad more tender in structure, it is better to take the green part of the leaf, and cut off the white part.
Step 5:
Boil hard boiled eggs, cool, peel and cut into small cubes.
Step 6:
Combine squid, eggs, and Peking cabbage in a salad bowl.
Step 7:
Pour in the lemon juice. Season everything with mayonnaise and pepper.
Step 8:
Mix and serve. You can put it in the refrigerator for 30 minutes before serving. Enjoy your meal!

Squid can make a lot of wonderful dishes - snacks, salads, soups. You can buy both cleaned squid carcasses, and not cleaned, fresh and frozen. If the squid is frozen, put them briefly in cold salted water, and then rinse. Remove the skin by showering the squid carcasses with hot water. To make the squid meat tender, you need to cook them quickly. After boiling, no longer than 1-2 minutes, otherwise the squid will learn rubber. Another sign of the readiness of squid when cooking - they should turn from beige to white. If there are more than one carcass, then it is better to cook them alternately. Then they won't lose their shape.
When frying and stewing, remember: you need to cook squid quickly - 2-3 minutes, or longer than 40 minutes. It is in these time intervals that the squid will turn out soft.
Squid meat is made valuable by a low indicator of its energy value, as well as its chemical composition (although not too rich, but balanced).
The chemical composition is supplemented with amino acids necessary for the human body, especially important in the process of losing weight or during physical exertion. Thanks to the taurine contained in squid, the level of cholesterol in the blood decreases.
Another distinctive feature is the content of a large amount of animal protein in the composition. According to this indicator, squid is not inferior to beef or fish.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.