Canned Squid Salad with Cucumber and Egg

Cooking method

1. Step 1:

   

   How do you make a canned squid salad? Gather all the ingredients. It's best to use squid packed in its own juice or marinated. Wash and dry the vegetables and lemon. Boil the egg and cool it in cold water.

2. Step 2:

   

   Trim the ends and any damaged spots off the cucumber. Cut the cucumber into medium cubes and put it in a bowl. If the cucumber skin is tough, you can peel it.

3. Step 3:

   

   Peel the egg and cut it into medium cubes. Add it to the cut cucumber.

4. Step 4:

   

   Peel the onion (I used red) and chop it finely. Add it to the bowl with the egg and cucumber. If the onion is very sharp, cover it with hot water for 2-3 minutes, then tip it into a sieve to drain.

5. Step 5:

   

   Chop the dill finely and add it to the salad bowl. You can replace the dill with parsley.

6. Step 6:

   

   Remove the seeds from the tomato and cut it into medium cubes. Add it to the salad.

7. Step 7:

   

   Open the can of squid and drain the liquid thoroughly. If the squid are large, I recommend cutting them into smaller pieces. Add them to the salad bowl. Salt the salad and mix.

8. Step 8:

   

   For the dressing, we'll use a mix of vegetable oil and lemon juice. Mix it all together and pour it over the salad. If you don't like salads dressed with oil, replace the dressing with regular mayonnaise or sour cream.

9. Step 9:

   

   The canned squid salad with cucumber and egg is ready. Taste it again, add salt if needed, and serve.

10. Step 10:

    

    Enjoy!