Sea Breeze Salad with Squid and Smoked Salmon

1. 1 Eggspack 10 pcs ≈ $1.93 1 pcs
2. 2 Salmon filletpack 400 g ≈ $10.50 40 g
3. 3 Squid tubespack 500 g ≈ $8.00 25 g
4. 4 Canned green peaspack 400 g ≈ $1.00 30 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Kiwi≈ $5.00 per kg 19 g
7. 7 Mayonnaise 8 g

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

Method

1. Boil eggs¹ for 10 minutes until fully set, cool, peel, and slice into strips.

2. Poach salmon² in lightly salted water for 10 minutes until the flesh is pale, cool, and flake into chunks.

3. Blanch squid³ in boiling water for 2–3 minutes until opaque, cool, and slice into rings.

4. Finely chop onion⁵, blanch in boiling water, drain. Peel and dice kiwi⁶.

5. Combine eggs¹, salmon², peas, and onion⁵, then mix in mayonnaise.

6. Arrange the salad on a plate, top with squid³ rings and kiwi⁶ cubes.