Squid, Egg and Cucumber Salad

1. 1 Squid tubespaquete 500 g ≈ $8.00 150 g
2. 2 Eggspaquete 10 unidades ≈ $1.89 1 unidades
3. 3 Cucumbers≈ $3.67 por kg 100 g
4. 4 Green onionspaquete 50 g ≈ $1.30 10 g
5. 5 Plain yogurtpaquete 300 g ≈ $2.10 30 g
6. 6 Mayonnaise 10 g
7. 7 Lemon≈ $4.65 por kg 5 g
8. 8 Salt 1 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

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

2. Boil the squid¹ in boiling salted water exactly for 2 minutes on high heat, then quickly 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 sliced cucumber³ with the squid¹ and eggs² in a large bowl.

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

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

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».