Squid and avocado salad
A source of omega-3 fatty acids, fiber, and vitamins, this salad promotes digestive health and supports heart health. Its fresh taste and texture make it an ideal light dish for any time of day.
Start by blanching the cleaned squid (40 g) in salted water for 1-2 minutes.
Then cool them down, remove the membranes, and cut them into strips or finely chop.
Meanwhile, boil the green peas (2 tbsp) in salted water until soft, then cool them as well.
Peel the cucumber (1 piece) and cut it into thin strips. Finely chop the iceberg lettuce leaf (1 small), and cut the ripe avocado (1/2 piece) into small cubes.
Combine all the prepared ingredients. Drizzle with lemon juice (1 tsp), add olive oil (1 tbsp), ground ginger (a pinch), and salt to taste.
Thoroughly mix the salad and taste. Adjust the flavor if necessary by adding more salt, spice, or acidity.
Before serving, sprinkle with freshly ground 4-pepper blend.
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