Calamari, Egg, and Cucumber Salad

1. 1 Squid tubespack 500 g ≈ $8.00 150 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Cucumbers≈ $3.67 per kg 100 g
4. 4 Green onionspack 50 g ≈ $1.30 10 g
5. 5 Plain yogurtpack 300 g ≈ $2.10 30 g
6. 6 Mayonnaise 10 g
7. 7 Lemon≈ $4.65 per kg 5 g
8. 8 Salt 1 g

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

Method

1. Prepare the ingredients: rinse squid¹ under cold water, rinse cucumber³, and rinse egg; cut cucumber into sticks 5 cm long and about 0.5 cm thick; clean the squid and cut into rings 0.5–1 cm in diameter; peel the egg after boiling and slice into wedges.

2. Lower the squid¹ into boiling salted water exactly for 2 minutes on high heat, then rapidly cool under cold water and pat dry; after cooling, cut into rings as above.

3. Boil the egg hard, then cool under cold water and peel; cut into pieces.

4. Combine the cucumber³ sticks with the squid¹ and eggs² in a large bowl.

5. Prepare the dressing: mix yogurt, mayonnaise and lemon⁷ juice, salt to taste and adjust pepper if needed; mix until smooth.

6. Toss the dressing with the vegetables and seafood, gently fold until the dressing is evenly distributed; serve cold.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.