Squid salad with peanut butter
Composition / ingredients
7
servings:
Cooking method
Cut the canned squid into strips.
Sprinkle the squid with mixed pepper with citric acid and salt. And close the lid for 15 minutes. Then we heat the oil in a frying pan, and put the squid. Lightly fry.
For the vegetable part of the salad, cut cucumbers into rings, cut cherry tomatoes in half, finely chop green onions. Then add coarsely chopped peanuts and crushed mint leaves, squid. Mix everything well and pour a combination of oil and vinegar.
Although the original salad uses mint and peanuts, which I don't really like in such dishes, I replaced the mint with parsley, I didn't add nuts. Also, instead of green onions, you can use onions here. And if you marinate it beforehand, it will turn out even tastier.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green onion - 19 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- White wine vinegar - 14 kcal/100g
- Peanut butter - 895 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Canned squid - 105 kcal/100g
