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This refreshing tasty salad is high in protein and great for digestion. A lighter version of typical Calamari salads that can be enjoyed as a light lunch as well as a salad. It fills you up for a long time thanks to the eggs which keeps you away from unhealthy snacks and mindless eating. You can control the amount of seasoning of the salad, but it is best if you keep the salt levels down to minimum to reduce sodium intake.
Serves: 4
Ingredients
– 2 large eggs
– 1 squid, cleaned
– 1 bunch green onion
– Pinch of black pepper, to taste
– Pinch of Himalayan salt, to taste
– Ground ginger, to taste
– 1 can corn, drained
– 3 tbsp plain yogurt
– 2 cups rocket leaves
Directions
1, In a saucepan over medium heat, boil the eggs for 6 minutes.
2, Allow them to cool before peeling off the skin. Chop into small pieces.
3, In the same saucepan, filled with water and one tablespoon of salt, poach the squid for 3 minutes on medium heat.
4, Drain the squid from the water, remove any left skin and slice into rings. Cut the rings in half and transfer to serving bowl.
5, Add the chopped eggs to the squid.
6, Drain the corns from their liquid and add to the eggs.
7, Chop the green onion into small pieces and add to the salad.
8, In a small bowl, mix together the yogurt with ½ teaspoon of salt, ¼ teaspoon of black pepper and ¼ teaspoon of ginger.
9, Add the rocket leaves and the yogurt to the salad bowl.
10, Give the salad a good toss and serve.
Note: It is best to prepare the salad before serving time and keep it in the fridge so that it has more time for the flavors to develop. Make sure the eggs are cooked perfectly. Over or under- cooked eggs will cause the salad to lose its flavor as the eggs will either be too dry or too sticky. As for the squid, do not overcook it! A few minutes is enough. Just make sure you remove all the skin and cut it into bite size pieces. Serve the salad cold so that is more refreshing.
Credit: YouTube
