Salad with canned fish corn and eggs

Juicy, bright, vitamin-rich, incomparably delicious! A wonderful option of fresh salad that will diversify your daily menu. The salad can be dressed with oil or mayonnaise at your discretion. This salad is suitable even for a festive table!
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 8 g
Fats 48 % 12 g
Carbohydrates 20 % 5 g
155 kcal
GI: 60 / 40 / 0

Step-by-step cooking

Cooking time: 10 min
  1. Step 1:

    Step 1.

    How to make a salad with canned fish, corn and eggs? Prepare all the products according to the list. It is better to take young cabbage, it has juicy and soft leaves, which is undoubtedly better for fresh salads. Canned saury in oil, mackerel or tuna are suitable. Pre-boil the eggs for 9-12 minutes and cool.

  2. Step 2:

    Step 2.

    Remove the external damaged leaves from the cabbage. Rinse the head and dry it with paper napkins. Cut the cabbage into thin strips and send it to a deep salad bowl.

  3. Step 3:

    Step 3.

    Peel the carrots and rinse. Grate on a coarse grater or on a vegetable cutter for Korean salads. Add to the cabbage.

  4. Step 4:

    Step 4.

    Peel the eggs from the shell and cut into small cubes. Add to the cabbage and carrots.

  5. Step 5:

    Step 5.

    Drain the juice from the canned corn. Send the corn to all the ingredients in the salad bowl.

  6. Step 6:

    Step 6.

    Pieces of canned fish lightly remember with a fork and add to the salad.

  7. Step 7:

    Step 7.

    Chop the green young onion finely. Instead of green onions, you can use half a red onion.

  8. Step 8:

    Step 8.

    Season the salad with oil, as well as sprinkle with lemon juice if desired. If you have canned food in oil, then use oil from a jar. I had mackerel in its own juice, so I used olive oil for the salad. Add salt to taste. Mix the salad thoroughly and let it stand for 5-10 minutes.

  9. Step 9:

    Step 9.

    Sprinkle the finished salad with ground black pepper and garnish with a few sprigs of parsley or dill. Done, you can serve!

Enjoy your appetite!

How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.

Shake the can before buying. The more liquid there is in it, the smaller the fish.

How to buy canned corn correctly? Be sure to check the expiration date on the jar. If the container is glass, carefully consider the grains. They should be the same size and color, solid and spotless. The composition should not contain dyes, preservatives and flavor enhancers.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Lemon - 16   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Saury blanched in oil - 283   kcal/100g
  • Atlantic sardine with added oil - 238   kcal/100g
  • Sardine in oil - 221   kcal/100g
  • Sardine in tomato sauce - 162   kcal/100g
  • Mackerel in oil - 278   kcal/100g
  • Sprat in tomato sauce - 154   kcal/100g
  • Canned sweet corn - 79   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Young cabbage - 27   kcal/100g

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