The classic seafood salad takes on new shades if you add something else to it. For example, juicy and sweet carrots. You can chop Korean, but I prefer to use fresh.
Ingredients
- Mussels - 300 g
- Squid - 2 carcasses
- Sea cocktail (pickled) – 250 g
- Carrots - 2 pieces
- Garlic - 2 clove
- Lemon zest - 1 tsp.
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Boil the squid for 3 minutes in boiling water and finely chop into strips.
Boil mussels in crustaceans separately for 5 minutes so that they open.
Chop the pickled sea cocktail.
Finely chop the garlic and grate the carrots.
Put the salad on plates, season with olive oil and sprinkle with zest.
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