Squid salad recipe
-
Difficulty
Very easy -
Preparation
10 minutes -
Cooking
20 minutes -
Portions
4 -
Baking tin size
No baking trays -
Dietetics
No -
Vegan
No -
Vegetarian
No -
No eggs
Yes -
No cook
No
Description
A perfect mix of ingredients in order to get a light salad but even colorful and nutritious salad.
It's classified as slide dish but it can be a perfect main dish if eaten with a whole bread.
A rich and light recipe, so nutritious. A great recipe for the warm and cold months, It can be served warm or cold.
It's possible steaming all ingredients for keeping original intensity of flavors, but for a speedy preparation, it can opt for the boiling.
Prefer squid ring and green bean easy to find them, fresh or freeze, the important thing is that they must be high-quality.
Ingredients
- 17,6 oz (500 g) freeze squid rings
- 10,6 oz (300 g) green bean (freeze too)
- 1,8 oz (50 g) basil pesto
- 10,6 oz (300 g) early potatoes (or classic potatoes)
- 10-12 cherry tomatoes
- 1 lemon (optional)
- 1 bay leaf (optional)
- Green olives
- Extra virgin olive oil
- Salt
- Pepper
Preparation
- In a large pot bring 2 liters of flavored water to a boil with lemon juice and a bay leaf. Dunk freeze squid rings and blanch them for a 5 minutes. Strain them and dry them with paper. Put them in a covered bowl with a cling film. Alternatively you can steaming squid rings (freeze or fresh) for a few 10 minutes.
- Peel and cut the potatoes into chunk, boil them or steaming them.
- In a pot or in a steamer boil for a few 15-20 minutes green beans. When cooked let them drip to lose their water. Meanwhile cut cherry tomatoes.
- Use a ready-to-use pesto or, alternatively, make it mixing a fresh basil olio, salt and pine nuts (or almonds).
- Put in a bowl all ingredients and season with pesto. Add oil, salt pepper and serve.
