Salad with shrimps, squids, olives and corn

Salad with shrimps, squids, olives and corn

Ingredients:

The Beijing cabbage – 200g
Eggs – 3 pieces.
Tinned squids – 185g (1 bank)
Shrimps (boiled) – 150g
Corn – 400g
Olives – 80g
Cherry tomatoes – 8 pieces.
Mayonnaise, parsley greens

Preparation:

To boil eggs to readiness, to cool, clear, cut straws.
Cherry tomatoes to wash up, dry, cut on four parts.
With squids, olives and corn to merge liquid, to cut olives in half, squids to cut small slices.
The Beijing cabbage to wash up, dry, cut thin straws.
Parsley to wash up, dry, sort on leaves or small to cut.
In salad bowl to mix corn, squids, shrimps, olives, cherry tomatoes, the Beijing cabbage and eggs, to mix, dress salad with mayonnaise, it is once again good to mix and decorate with parsley greens.
Bon appetit!

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