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Shrimp, Squid, Olive, and Corn Salad

A tasty, light salad.

Elena LukinaAuthor avatar
Recipe author
Salad with shrimp, squid, olives and corn
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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 29 % 7 g
Fats 46 % 11 g
Carbohydrates 25 % 6 g
143 kcal
GI: 17 / 83 / 0
    1. Hard-boil the eggs, cool, peel, and cut into strips. 2. Wash and dry the cherry tomatoes, then quarter them. 3. Drain the squid, olives, and corn; halve the olives and cut the squid into small pieces. 4. Wash and dry the napa cabbage, then slice it into thin ribbons. 5. Wash and dry the parsley, then pick off the leaves or chop it finely. 6. In a salad bowl, combine the corn, squid, shrimp, olives, cherry tomatoes, napa cabbage, and eggs. Dress with the mayonnaise, toss well again, and garnish with parsley.

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

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Olives - 115  kcal/100g
  • Salad mayonnaise, 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal mayonnaise - 624  kcal/100g
  • Provencal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Canned squid - 105  kcal/100g

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