Squid, Shrimp, and Avocado Salad

1. 1 Squid tubespack 500 g ≈ $8.00 85 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Onions≈ $1.60 per kg 15 g
4. 4 Apples≈ $3.50 per kg 25 g
5. 5 Peeled shrimppack 400 g ≈ $8.50 50 g
6. 6 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
7. 7 Red caviarpack 140 g ≈ $16.00 15 g
8. 8 Mayonnaise 40 g

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

Method

1. Thaw the squid¹, remove the membrane, and boil in salted water for 2–3 minutes until opaque, then cool and slice into rings.

2. Hard-boil an egg for 10 minutes, cool in cold water, peel⁵, grate the white, and mash the yolk with a fork.

3. Scald the shrimp in boiling water for 5 minutes, drain, and finely chop.

4. Finely dice the onion³ and grate the apple⁴ on a medium grater, then peel⁵ and cube the avocado⁶.

5. Mix the squid¹, avocado⁶, onion³, and apple⁴ with mayonnaise, then arrange in a ring on the platter.

6. Top with shrimp, egg white, and yolk, garnish with caviar, and chill for 10 minutes before serving.

In short

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