Squid Salad with Egg, Cheese, and Avocado
Squid and eggs provide complete protein, while avocado adds a creamy texture and unsaturated fats. Cucumber and crisp iceberg keep the salad fresh, and cheese with homemade mayonnaise makes it filling.
Clean the squid (500 g), removing the skin, entrails, and cartilage. Lower it into boiling water for 1 minute, turn off the heat, remove the squid at once, and cool it to room temperature.
Cook the eggs (200 g) until hard-boiled. Cut the cooled squid, eggs, cucumbers (200 g), and avocado (100 g) into small pieces. Grate the hard cheese (200 g). Rinse the iceberg lettuce (100 g), set aside whole leaves for serving, and slice the remaining leaves.
Squeeze the lemon (10 g) and drizzle the juice over the squid. Add the eggs, cheese, cucumbers, and avocado. Dress with homemade mayonnaise (100 g), season with table salt (2 g) and black pepper (0.5 g), and mix gently.
Let the salad rest for 10 minutes so the flavors can meld. Serve it in the iceberg leaves.
If you have any questions about the recipe "Squid Salad with Egg, Cheese, and Avocado", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
