‘You Can’t Stop Me Living Well’ Seafood Salad

1. 1 Olivespack 300 g ≈ $3.00 20 g
2. 2 Mayonnaise 15 g
3. 3 Peeled shrimppack 400 g ≈ $8.50 20 g
4. 4 Canned sweet cornpack 340 g ≈ $1.00 20 g
5. 5 Crab stickspack 200 g ≈ $2.80 30 g
6. 6 Squid tubespack 500 g ≈ $8.00 20 g
7. 7 Onions≈ $1.60 per kg 20 g
8. 8 Eggspack 10 pcs ≈ $1.89 0.5 pcs
9. 9 Salmon filletpack 400 g ≈ $10.50 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the squid⁶, then slice into rings

2. Cut the crab⁵ sticks into bite-sized pieces

3. Slice the hard-boiled eggs⁸ into thin strips

4. Add drained canned⁴ corn

5. Arrange olives¹ and sliced onion⁷ on top

6. Toss with mayonnaise and mix well

7. Shape the salad into a star on a platter

In short

• In the planner this dish is cooked for two days: reheat on day two.