A vitamin salad of fresh vegetables, herbs and squid is an excellent dish that can not only satisfy your hunger, but also take care of your figure. The main flavor and aesthetic decoration of this dish are boiled squid rings with an unusual pink hue, which come in an original contrast with all the ingredients in green.
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You will need
- • 1 beetroot;
- • 1 squid;
- • 1 fresh cucumber;
- • 1 stalk of petiole celery;
- • 1 clove of garlic;
- • 1 bunch of cilantro;
- • 2 leaf lettuce;
- • 2 tbsp. l lemon juice;
- • 2 tbsp. l sunflower oil;
- • salt and pepper mixture.
Instruction manual
1
In a bowl, mix chopped garlic, lemon juice and sunflower oil. This mixture, once infused, will be an excellent dressing for this salad.
2
Peel, wash, grate Korean carrots, put in a saucepan and pour water. Place the saucepan on the stove, bring its contents to a boil, cook for three minutes and put in a colander, keeping the pink water.
3
Put boiled beets in the refrigerator, because in the future it can be used to make some kind of salad. But the decoction of beets should be poured back into the saucepan and again placed on a slow fire.
4
Peel the squid, cut into thin rings, lower the beets in a decoction, bring to a boil, then remove from the stove and leave to stand until it cools completely. In this case, the cooled squid rings will have a beautiful pink tint.
5
Wash the lettuce leaves, dry (with paper towels), finely tear with your hands and put in a salad bowl. Add the cooled squid rings there.
6
Finely chop the cilantro with a knife. Cut fresh cucumber and petiole celery into thin strips, combine with cilantro and put in a salad bowl.
7
Mix the contents of the salad bowl well, seasoning with dressing, salt and a mixture of peppers.
8
Serving a ready-made vegetable salad with a "pink" squid is recommended with any side dish of potatoes or cereals.