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Salad with squid, cheese and white yogurt

Squid, Cheese, and Cucumber Salad with Yogurt Dressing

Anyone who loves squid will love this salad! It's a really tasty combination of squid, cheese, and yogurt — perfect for the healthy-eating crowd and seafood fans alike. It's a great way to start a busy day, and it works just as well for breakfast or dinner.

Maria

Recipe author

Salad with squid, cheese and white yogurt

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Composition / ingredients

Servings:

Squid

250

Hard cheese

Cucumber

150

Eggs

Dill

Plain yogurt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 13 g

Fats 30 % 6 g

Carbohydrates 5 % 1 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. For this squid, cheese, egg, and cucumber salad you'll need: squid (thawed first if frozen), eggs, hard cheese, cucumber, dill, plain yogurt, and ground black pepper.
Step 2:

Clean the squid, removing the skin and the clear quill, and rinse well. Boil it in salted water for just 1–2 minutes. No longer than that — overcook squid and it turns rubbery and bland. Cool the cooked squid and cut it into strips.
Step 3:

Hard-boil the eggs, cool, peel, and cut into small cubes. For a more uniform texture, you can grate them on the coarse side of a box grater instead.
Step 4:

Wash and dry the cucumber, trim the ends, and cut it into strips.
Step 5:

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

Wash, dry, and finely chop the dill. You can add a couple of sprigs of parsley too.
Step 7:

Combine the squid, cucumber, eggs, cheese, and herbs in a salad bowl.
Step 8:

Season with pepper and dress with the yogurt.
Step 9:

Toss everything together well.
Step 10:

Serve the salad right away, or chill it in the fridge for 20 minutes first. Garnish with a sprig of dill before serving. Enjoy!

I cook squid as often as I can — I love the springy, juicy texture and the flavor. Early on, as a teenager, I overcooked it and ended up with rubbery, tasteless squid; I figured longer cooking meant better flavor and boiled it a full 5 minutes instead of 1–2. After that I switched to canned for a while, though I'm not crazy about the slightly off taste — but it'll do for salads. For a heartier version, add some cooked fluffy rice; I usually make this with rice and skip the cucumber. You can swap the hard cheese for a processed cheese — pop it in the freezer for 10–15 minutes first to make it easier to grate.
This is a versatile squid salad built from everyday ingredients. Nothing exotic except the squid itself — and it's very, very good. Use boiled or canned squid, whichever you prefer.