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Canned Squid and Green Pea Salad

This dish will become your signature! I once ordered a canned squid salad at a restaurant and loved how simple it was to make. I added the recipe to my repertoire and made it for my family the very next weekend — they loved it too. And when I served it at a holiday table, the guests went straight for this squid salad; the bowl emptied fast. It's also wonderfully filling — it fills me up in no time.

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Salad of canned squid and green peas
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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 32 % 6 g
Fats 16 % 3 g
Carbohydrates 53 % 10 g
92 kcal
GI: 100 / 0 / 0
  • Boil the potatoes in their skins. Let them cool, peel them, then cut into cubes. Cut the squid into thin strips (rings work too), and cut the pickles into matchsticks as well. Finely chop the herbs. Put all the chopped ingredients into one bowl, add the peas, salt, and ground black pepper. Mix everything thoroughly and dress with sour cream. Slice the olives into rounds and use them to garnish the salad.

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Olives - 115  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Salt - 0  kcal/100g
  • Pickles - 11  kcal/100g
  • Canned squid - 105  kcal/100g

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