Salad with squid, cucumbers and eggs

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a salad with squid, cucumbers and eggs? Prepare all the necessary ingredients according to the list. You can use squids already peeled, without skin or with skin. If you use unpeeled squid, you must first remove the skin and entrails.

2. STEP 2

   

   Boil the prepared squid carcasses. How to boil squid? Place the cleaned squid into salted boiling water. Cook them for 1-2 minutes. Don't cook any longer!!! Otherwise, the squid will become tough as rubber and completely tasteless.

3. STEP 3

   

   Remove the squid from the water, pat dry and let cool. Then cut the squid strips.

4. STEP 4

   

   Also cut the cucumber into strips. The peel, if it is not rough, damaged or bitter, does not need to be cut off.

5. STEP 5

   

   Boil the eggs hard, cool and peel. Also cut the eggs into strips.

6. STEP 6

   

   Wash the greens, dry and finely chop. My bunch of greens consists of parsley, dill and a few leaves of frillis lettuce. You can use other greens to taste: green onions, spinach, basil, etc.

7. STEP 7

   

   If you don't have time, you can simply combine all the ingredients in a salad bowl, season with mayonnaise and mix. But I suggest a more elegant presentation of the salad by forming it in a culinary ring. Place a ring on a plate (mine is 16 cm in diameter). Place half of the squid in the first layer and press down. Top the squid with salt, pepper and mayonnaise. For convenience, I transferred the mayonnaise into a pastry bag and cut off the tip.

8. STEP 8

   

   Next, distribute half of the greens onto the squid.

9. STEP 9

   

   Spread the cucumbers over the greens, leaving a little to decorate the top of the salad. Season with salt, pepper and mayonnaise.

10. STEP 10

    

    Place all the eggs evenly on the cucumbers. Also add salt, pepper and mayonnaise.

11. STEP 11

    

    Next, repeat the layers again with the remaining squid and greens. There is no need to pour mayonnaise on the last layer of chopped greens.

12. STEP 12

    

    Decorate the salad as desired. I garnished with the remaining squid and cucumber sticks and frozen cranberries. Before serving, it is advisable to cool the salad in the refrigerator for at least 20-30 minutes.

13. STEP 13

    

    Remove the cooking ring just before serving. Bon appetit!

Comments on the recipe

Maria

09.08.2023

4.6

I would like to offer another recipe for salad with squid. ONCE YOU TRY IT, YOU WILL ALWAYS COOK IT!

Ottoline

09.08.2023

4.7

The salad is really light, tasty and very healthy. Thanks for the recipe! I will share with you another way to prepare squid. As soon as the water boils, I lower the squid carcass into it and after 15 seconds I pull it out. As soon as the water boils again, I do the same with the second carcass, etc. This is the best way to ensure that the squid is soft, tender and juicy. For a richer taste, you can add 1 tsp per 0.5 liter of water. l. salt, vinegar and sugar, bay leaf and allspice. Guten Appetit!

Irina

09.08.2023

4.8

This salad is traditional on our holiday table. It always goes off with a bang, except for the time when our grandmother decided to add crackers to it. It’s called “if you don’t know how, don’t try it.” The salad with croutons stagnated in the refrigerator, you didn’t like the taste. Your salad design is beautiful! Now I’ll diversify mine.

AnnaWS

09.08.2023

5

Thank you! The salad turned out very fresh and tasty. I added 1 clove of crushed garlic. Delicious!

NiCa

09.08.2023

4.9

A light and tasty salad that is very quick to prepare. Salad with squid, cucumbers and eggs won me over with its delicate taste. It can be served at the holiday table, decorated in some original way. Great recipe, thanks!

Eleno4ka

09.08.2023

4.5

I prepared a salad with squid, cucumbers and eggs. The set of ingredients is minimal, nothing superfluous, the products complement each other perfectly. Juicy, very appetizing and tasty! I will definitely make this recipe again and again. Thank you, Maria!