Salad with squid and cucumbers - 21 cooking recipes

Salad with squid and cucumbers - a fresh look at salads

The combination of tender squid meat and crispy cucumber makes the dish completely independent; they complement each other visually and in taste.

Buy squid with extra weight - it, like other seafood, boils down a lot. Pay attention to the size of the ice glaze - the larger it is, the less fresh the product. Ideally, the squid should not be covered with an ice crust. Paying attention to the size of the glaze is a general recommendation when purchasing seafood. Salad cucumbers are usually used; they are difficult to confuse with other varieties - they have smooth skin and a distinct green color. Choose fresh cucumbers - hard in the stem area. No cracks, dents. A real cucumber will smell!

OLIVE OIL, VEGETABLE OIL

It’s great to have your own olive plantation - the salad will certainly turn out tasty and invigorating. If you don’t have it, you can go to the store; a good extra virgin olive oil or cold-pressed vegetable oil will do. Dress the salad in moderation - the oil should not form a puddle on the bottom of the salad bowl.

We leave the olives and cheese to the farm. We suggest experimenting. A good salad with squid and cucumbers is obtained by adding other seafood - octopus tentacles, mussels. You can expand the vegetable representation of the salad by adding cabbage leaves, neatly chopped carrots, and cherry tomatoes will become a triumph of taste.

We offer interesting combinations of ingredients - they are accessible, do not complicate preparation, but make the taste sensations completely different. Experiment, send recipes – we’ll publish them in the category.