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Lean squid and cucumber salad

Author
Cookinero 6 Nov 2022
19270
Lean squid and cucumber salad

Unlike fish, seafood is allowed in Lent most of the time. It is an excellent source of animal protein, which is so lacking these days.

How to cook Lean squid and cucumber salad

Step 1

Lean squid and cucumber salad

Peel the onion and cut into thin half-feathers or quarter rings. Sprinkle with salt and sugar, pour over with vinegar and mix with your hands. Let it brew for 10 min.

Step 2

Peel the cucumber and cut into cubes with a side of 1 cm. Sprinkle with salt and pepper, put in a colander. Leave for 10 minutes to drain excess liquid.

Step 3

Lean squid and cucumber salad

Peel the squid, while removing the transparent skin on both sides of the fillet (you need to gently pry it with your fingers). Cut the squid fillet into 3x4x2 cm pieces, place in a heat-resistant bowl and pour in plenty of boiling water. Leave for 5 minutes, put on a sieve and dry.

Step 4

Lean squid and cucumber salad

Peel the apple from the skin and core, cut the flesh into small cubes, mix with onions.

Step 5

Lean squid and cucumber salad

Add cucumbers and squids, season with olive oil, salt and pepper more. Serve immediately.

Lean squid and cucumber salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can use apple cider vinegar or rice vinegar as a substitute for white vinegar. Both will add a slightly different but complementary flavor to the salad.
This salad is best served immediately, but if stored in an airtight container, it can last up to 1 day in the fridge. Note that the cucumbers may release more liquid over time.
Absolutely! Omit the squid and add a protein substitute like chickpeas or tofu for a vegetarian version. Adjust seasoning as needed.
To peel squid easily, gently pinch the skin on the sides of the fillet and pull it away. Rinse under cold water to ensure all transparent skin is removed.
Yes, diced bell peppers, cherry tomatoes, or even avocado would make great additions. Just ensure they’re cut uniformly for even texture.
Yes, this salad is low-carb as it primarily consists of protein (squid) and low-carb vegetables (cucumber, onion, and apple). Just monitor portion sizes if needed.
Freezing is not recommended, as the cucumbers and squid will lose their texture and become watery when thawed. It’s best enjoyed fresh.
This salad pairs well with grilled fish, crusty bread, or a light soup. It also works as a standalone appetizer or light lunch.
Simply double or triple the ingredients proportionally. Keep in mind that the marinating and draining steps may take slightly longer with larger quantities.
Yes, frozen squid works fine. Thaw it completely in the fridge before peeling and slicing. Ensure it’s patted dry to avoid excess moisture in the salad.

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