Salad with squid

Cookinero 10 Apr 2025

A very tasty squid salad, the recipe of which consists of several stages, will decorate the table and give pleasant sensations, thanks to the combination of tender and crispy products. In addition, squid salad with egg and cucumber is very useful. This is a real vitamin bomb that strengthens blood vessels, saturates with iodine, cleanses from toxins, gives elasticity, beauty and youth to the skin. Prepare a simple squid salad - the most delicious snack or a full meal is provided even to the very hungry.

How to cook Salad with squid

Step 1

Salad with squid

Boil the squid. Put the water in a saucepan on the gas and add a little salt. When it boils, put the required amount of squid in it. Boil for 2 minutes and throw in a colander.

Step 2

Salad with squid

Chop all ingredients. Cut boiled squid, eggs and cucumbers into strips.

Step 3

Salad with squid

Prepare the greens and corn. Chop the dried greens as finely as possible. Set aside. Pour the corn into a separate bowl. It is important that all the liquid drains off.

Step 4

Salad with squid

Make layers. Salad with squid and egg with cucumbers and corn will look harmonious if you layer it. Place the serving ring in the center of the plate. The first layer is squid. Tamp them down, add a little salt, pepper if desired, pour some yogurt over them. Then put cucumbers on top, salt, pepper, pour yogurt over them. Then eggs, yogurt, salt, pepper. The final layers are greens and corn, they do not need to be dressed.

Step 5

Salad with squid

Soak the salad. Place the multi-layer salad in the refrigerator for at least 20 minutes without removing the culinary ring. This should be done so that all the layers are soaked in the dressing and have a uniform, but at the same time, separate texture. Remove the culinary ring before serving.

Salad with squid - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen squid. Thaw it completely in the refrigerator before boiling, and follow the same cooking instructions—boil for 2 minutes in salted water.
You can use sour cream, mayonnaise, or a light vinaigrette for a different flavor. For a dairy-free option, try coconut yogurt or tahini dressing.
Store the salad in an airtight container for up to 2 days. For best texture, add the corn and fresh herbs just before serving.
Yes, replace the squid with grilled tofu or marinated mushrooms for a vegetarian version. Adjust seasonings to taste.
Reduce or omit the corn and add more protein-rich ingredients like avocado or extra eggs. Use a low-carb dressing like olive oil and lemon.
Yes, prep the ingredients separately and assemble the layers 1-2 hours before serving. Chill in the fridge for freshness.
Fresh dill, parsley, or chives work well. Use about 1-2 tablespoons finely chopped for a vibrant flavor.
Freezing is not recommended, as the texture of squid, cucumbers, and yogurt will change. It's best enjoyed fresh or refrigerated for a short time.
Double or triple the ingredients proportionally. Use a larger serving ring or assemble individual portions for even layering.
Serve with crusty bread, a light soup, or grilled vegetables for a balanced meal. A crisp white wine or citrusy drink complements the flavors.

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