Salad with shrimp, squid, olives and corn
Composition / ingredients
10
servings:
Cooking method
1. Boil eggs until tender, cool, peel, cut into strips.
2. Wash cherry tomatoes, dry, cut into four parts.
3. Drain the liquid from the squid, olives and corn, cut the olives in half, cut the squid into small pieces.
4. Wash the Peking cabbage, dry it, cut it into thin strips.
5. Wash the parsley, dry it, disassemble it into leaves or finely chop it.
6. In a salad bowl, mix corn, squid, shrimp, olives, cherry tomatoes, Peking cabbage and eggs, mix, season the salad with mayonnaise, mix well again and garnish with parsley.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Olives - 115 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Chinese cabbage - 16 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Canned squid - 105 kcal/100g
