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Squid salad with egg and cucumber with corn

Squid Salad with Egg, Cucumber, and Corn

Wonderfully tasty, dead simple, and mayo-free! This squid salad with egg, cucumber, and corn is an everyday recipe with a festive feel. Arrange it in layers like I did, or just toss everything in a bowl with a yogurt dressing. It makes a great appetizer!

Maria

Recipe author

Squid salad with egg and cucumber with corn

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Composition / ingredients

Servings:

Canned corn

150

Squid

Eggs

Cucumber

Yogurt

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 53 % 9 g

Fats 18 % 3 g

Carbohydrates 29 % 5 g

79 kcal

GI: 20 / 80 / 0

Cooking method

Step 1:

How do you make a squid salad with egg, cucumber, and corn? It's very easy! Gather your ingredients. You can use squid that's already cleaned and skinned, or with the skin on; if it's uncleaned, peel off the skin and remove the insides first. Use plain yogurt—the thicker and richer, the better. If you like, stir 1 tablespoon of mayonnaise into the yogurt for flavor.
Step 2:

Boil the prepared squid. How do you boil squid? Drop the cleaned squid into salted boiling water and cook for just 1–2 minutes—no longer! Overcooked squid turns rubbery and completely bland.
Step 3:

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

Cut the cucumber into strips as well.
Step 5:

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

Drain the canned corn and pat the kernels dry.
Step 7:

Wash, dry, and finely chop the herbs. My bunch is parsley, dill, and a few frisée lettuce leaves. You can use other herbs to taste: green onion, spinach, basil, and so on.
Step 8:

If you're short on time, just combine everything in a bowl, dress with mayonnaise, and mix. But I'd suggest a fancier presentation, shaping it in a ring mold. Set the ring on a plate (mine is 6 inches / 16 cm). Add all the squid as the first layer and press it down. Season the squid with salt and pepper and drizzle with yogurt.
Step 9:

Add the cucumber as the next layer, sprinkle with seasoning, and drizzle with yogurt.
Step 10:

Add the eggs over the cucumber, season with salt and pepper, and drizzle lightly with yogurt.
Step 11:

The next layer is the chopped herbs—no seasoning needed.
Step 12:

And add the corn as the last layer. Press the salad down so all the layers compact and it won't fall apart when served. Chill the finished salad in the refrigerator for 30 minutes to let the flavors meld.
Step 13:

Remove the ring mold before serving. Garnish as you like and serve. Enjoy!

If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it.
How do you choose good canned corn? Always check the expiration date on the can. If the jar is glass, look closely at the kernels—they should be uniform in size and color, whole and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.
To avoid salting and peppering each layer, you can stir the seasoning into the yogurt ahead of time.