Spring Squid Salad
Squid and eggs provide solid protein, while cucumber, radish, and herbs keep the salad light and fresh. A small amount of peas makes the texture more interesting without overloading it with carbs. The flavor is soft, juicy, and very summery.
Lower eggs (100 g) into boiling water and cook for 9 minutes, then cool them. In the same water boil green peas (40 g) for 1 minute if they were frozen, then drain at once.
Slice squid (220 g) into thin rings. Heat a skillet with olive oil (5 g), warm garlic (5 g) briefly, add the squid, season with salt (to taste) and black pepper (to taste), and fry for 30-40 seconds per side, only until fully opaque so the flesh stays tender.
Cut cucumber (120 g), radish (60 g), eggs (100 g), green onion (10 g), and dill (10 g). Mix them with mayonnaise (45 g) and green peas (40 g), transfer to a plate, and arrange the warm squid on top. Serve at once or chill for 10-15 minutes before serving.
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