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Red Sea salad with tomatoes and squid

"Red Sea" Salad with Tomatoes and Squid

You can add red bell pepper cut into strips. There are loads of salads that go by this name, each with different ingredients. The one thing they share is seafood plus tomatoes. Most often it's made with imitation crab and squid.

Maria

Recipe author

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Composition / ingredients

Servings:

Squid

300

Cherry tomatoes

120

Hard cheese

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 14 g

Fats 40 % 10 g

Carbohydrates 4 % 1 g

153 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make "Red Sea" salad with tomatoes and squid? Gather the ingredients. You'll need: fresh or frozen squid, tomatoes (I'm using cherry tomatoes), cheese, garlic, and mayonnaise. Add salt and pepper if you like.
Step 2:

If the squid is frozen, thaw it first. If the bodies aren't cleaned, rinse them well, peel off the skin and membranes, and pull out the quill. Boil the squid one piece at a time in salted boiling water for 1–2 minutes — that way they hold their shape. Don't cook them any longer! Otherwise the squid turns rubbery and completely tasteless.
Step 3:

Wash the cherry tomatoes, pat them dry, and cut them into quarters.
Step 4:

Let the cooked squid cool, then cut it into strips.
Step 5:

Grate the cheese on the coarse side of a grater.
Step 6:

Peel the garlic and push it through a press.
Step 7:

In a salad bowl, combine the squid, tomatoes, and cheese. Add the pressed garlic and the mayonnaise.
Step 8:

Toss everything together well. Season with salt and pepper if you like.
Step 9:

Enjoy!

You can swap the squid for imitation crab. The same salad is also made with smoked salmon, crab sticks, or shrimp. For a heartier version, add 2 hard-boiled eggs. It's a winner with anyone who loves seafood, squid especially. Like most seafood, squid is very high in protein and has almost no fat or carbs, which makes this salad both filling and low in calories. The key is cooking the squid right. One more sign it's done: it turns from beige to white. If you have more than one body, cook them one at a time so they keep their shape. Squid is prized for its low calorie count and a makeup that supplies the body with essential amino acids — especially helpful when you're losing weight or training hard. The taurine in squid also helps lower blood cholesterol. And it's packed with animal protein — on that score it holds its own against beef or fish.
It's better to make your own mayonnaise — it's tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.