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Salad with squid cucumbers eggs

Salad with Squid, Cucumber, and Egg

Quick, tasty, light, simple, and made from everyday ingredients! This salad with squid, cucumber, and egg turns out remarkably tasty despite its simple ingredient list. Arrange it in layers and garnish it nicely, and it'll be right at home on a celebration table! And it's as easy as can be to make!

Maria

Recipe author

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Composition / ingredients

Servings:

Squid

Eggs

Cucumbers

Mayonnaise

Fresh herbs (parsley, dill, lettuce leaves)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 45 % 9 g

Carbohydrates 5 % 1 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with squid, cucumber, and egg? Gather all the ingredients from the list. You can use squid that's already cleaned and skinless, or with the skin on. If you use unpeeled squid, you'll first need to peel off the skin and remove the insides.
Step 2:

Boil the prepared squid bodies. How do you boil squid? Drop the cleaned squid into salted boiling water. Cook them for just 1–2 minutes. No longer!!! Otherwise the squid turn rubbery and completely tasteless.
Step 3:

Take the squid out of the water, pat them dry, and let them cool. Then cut the squid into thin strips.
Step 4:

Cut the cucumber into thin strips as well. If the skin isn't tough, damaged, or bitter, there's no need to peel it.
Step 5:

Hard-boil the eggs, cool, and peel them. Cut the eggs into strips too.
Step 6:

Wash the herbs, dry them, and chop them finely. My bunch of herbs is parsley, dill, and a few leaves of frillice lettuce. You can also use other greens to taste: green onions, spinach, basil, and so on.
Step 7:

If you're short on time, you can simply combine all the ingredients in a salad bowl, dress with mayonnaise, and toss. But I suggest a fancier presentation, building the salad in a plating ring. Set the ring on a plate (mine is 16 cm in diameter). For the first layer, add half the squid and press it down. Salt and pepper the squid and drizzle with mayonnaise. For convenience, I transferred the mayonnaise to a piping bag and snipped off the tip.
Step 8:

Next, spread half the herbs over the squid.
Step 9:

Spread the cucumber over the herbs, saving a little to garnish the top. Salt, pepper, and drizzle with mayonnaise.
Step 10:

Spread all the egg evenly over the cucumber. Salt, pepper, and drizzle with mayonnaise.
Step 11:

Then repeat the layers with the remaining squid and herbs. The final layer of chopped herbs doesn't need any mayonnaise.
Step 12:

Garnish the salad as you like. I decorated it with the leftover squid and cucumber strips and some frozen cranberries. Before serving, it's best to chill the salad in the refrigerator for at least 20–30 minutes.
Step 13:

Remove the plating ring right before serving. Enjoy!

Since everyone's sense of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
It's better to make the mayonnaise yourself. It'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mixed with mayonnaise in any proportion to taste — that lowers the calorie count of the dish.