
Squid, asparagus and carrot salad: a tasty, colorful, and light fish-based second course. A simple and easy recipe to prepare, perfect to serve cold as a summer or light dish.
Peel the carrots and cut them into matchsticks.
Clean the asparagus and wash them.
Wash the squid and cut them into pieces.
Steam the squid, asparagus, and carrots for about 8-10 minutes until tender but not mushy.
Transfer everything to a bowl and dress with extra virgin olive oil, oregano, and parsley to taste.
Mix well and let cool.
Serve the salad cold.
Steamer
Knife
Bowl
Italy
| Energy (kcal) | 63.73 |
| Carbohydrates (g) | 3.53 |
| of which Sugars (g) | 3.53 |
| Fat (g) | 2.51 |
| of which Saturates (g) | 0.6 |
| Protein (g) | 6.18 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.1 |