Homemade chips are best for seafood salad. In addition, they are healthier and have fewer calories. But if you want to save time, try with store-bought ones. It is best with potato, corn or rice.
Ingredients
- Squid - 2 carcasses
- Mussels - 250 g
- Salad mix - 2 handfuls
- Cauliflower - 200 g
- Cherry tomatoes - 160 g
- Chips - 80 g
- Balsamic vinegar - 2 art.l.
Step-by-step cooking recipe
Boil the squid for 3-4 minutes in boiling water and thinly slice.
Fry frozen mussels over high heat without defrosting.
Separately boil the cauliflower inflorescences until soft.
Slice the cherry and add the salad mix.
Decorate the salad with chips on top and pour balsamic.
Did you like the recipe?
0 comments