Salad with Seaweed and Squid

Cooking method

1. Step 1:

   

   How do you make a salad with seaweed and squid? Gather your ingredients. If the squid is frozen, thaw it first. Use a fresh, medium-sized cucumber. You'll need the flesh of the pumpkin; the weight is given without the skin. The seaweed is the marinated kind — you can marinate it yourself ahead of time or buy it ready-made in a jar. For the dressing I use olive oil, but any vegetable oil works. Put water on to boil for the squid.

2. Step 2:

   

   Wash the squid bodies under cold running water, peel off the skin, and remove all the innards. Lightly salt the boiling water for the squid and drop in the squid bodies. Cook for 2 minutes, then take the squid out. Cool them on a plate. Don't cook the squid any longer or they'll turn tough and ruin the salad. For a prettier salad, you can use baby squid.

3. Step 3:

   

   Peel the pumpkin and cut it into thin matchsticks. You can do this with a knife or use a julienne (Korean-carrot) grater. Cook the cut pumpkin in the squid broth for 3–4 minutes (depending on how thick you cut it). Drain it in a colander, let the water run off, and cool it. Put the cooked, cut pumpkin in a salad bowl.

4. Step 4:

   

   Cut the cooled squid into thin matchsticks and add it to the salad bowl with the pumpkin.

5. Step 5:

   

   Take the seaweed out of the jar and drain off all the liquid. Add as much seaweed to the salad as you like.

6. Step 6:

   

   Wash the cucumber and pat it dry with paper towels. Cut the fresh cucumber into thin matchsticks and add it to the salad.

7. Step 7:

   

   Lightly salt the salad (if needed) and add ground black pepper or other spices to taste. Dress the salad with a little vegetable oil. Toss the salad and it's ready to serve.

8. Step 8:

   

   The salad can be served as a dish on its own — a snack or a main meal — for people watching their diet. As an appetizer, it goes well with potato and rice dishes.