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Salad with squid and fresh cucumber
Seafood dishes always possess a certain sophistication, a unique taste that is theirs alone, evoking memories of the foamy sea, summer heat, and warm sunsets. The salad with squid and fresh cucumber, made with accessible ingredients at any time of the year, will reveal a whole palette of pleasant sensations.
The leading role here, of course, belongs to the tender meat of the squids. The main thing is not to overcook them, otherwise the sea delicacy will turn into rubber that is impossible to chew. The crisp cucumber and young greens bring notes of freshness to the salad with squid and fresh cucumber, while the boiled eggs highlight the taste of the seafood and add substance to it.
Caloric value: 185 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- uncleaned squids - 3 pcs. (330 g);
- mix of fresh greens - 30 g;
- fresh cucumbers - 2 pcs. (220 g);
- eggs C 1 - 3 pcs;
- thick mayonnaise (it is better to use homemade) - 100 g.
Preparation
- To prevent the salad from swimming in excess liquid from the cucumbers, first cut them into short strips. At the same time, boil the eggs for 8 minutes (this way they will be hard-boiled).
- Transfer the cucumber strips to a sieve, add a pinch of coarse salt to help release moisture. Wait for half an hour. During this time, stir the cucumbers several times.
- Clean the squids under running water from the outer membrane, lifting it with a knife and rolling it off with your fingers. Remove the backbone and entrails.
- Prepare all the bodies in this way.
- In boiling water (it can be unsalted, as there will be enough salty ingredients in the salad), immerse the prepared squids. Boil them for 1-1.5 minutes, no more.
- Remove the squids with a slotted spoon and rinse with cold water to immediately stop the boiling process.
- Cut the bodies into short strips.
- Cut the eggs similarly.
- Chop the mix of fresh greens.
- The cucumbers have released some moisture, they can be squeezed out a little more.
- To prepare the salad in a mound, mix all the ingredients with greens and mayonnaise and serve. For a beautiful presentation, we made the salad layered and used a removable form for this. Since our form is 12 centimeters in diameter, we had to line the inner edges with acetate film to increase the height of the form. To make it stick better, grease it with a drop of vegetable oil. Spread half of the cut squid strips along the bottom.
- Cover them with a grid of thick mayonnaise.
- Sprinkle everything with some chopped greens.
- Lay out half of the cucumbers.
- Also cover them with mayonnaise.
- On top - some of the eggs.
- After soaking them with mayonnaise, repeat all the layers again.
- If the height of the form is insufficient, carefully lift the edges and continue layering. The last layer should be the greens.
There is no need to let the salad with squid and fresh cucumber sit - it can be served immediately.
Try it, bon appétit!
