Squid, asparagus, and carrot salad: a tasty, colorful, and light fish-based main course. A simple and easy recipe to prepare, ideal 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 it into pieces.
Steam the squid, asparagus, and carrots for about 8-10 minutes, until tender but not soft.
Transfer everything to a bowl and season with extra-virgin olive oil, oregano, and parsley to taste.
Mix well and let cool.
Serve the salad cold.
Steamer
Knife
Bowl
Italia
| 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 |
| Fibre (g) | 1.57 |
| Salt (g) | 0.1 |
