Squid salad with cucumbers
6 servings
20 minutes
Squid salad with cucumbers is a refined and light dish of European cuisine that combines the tenderness of seafood with the freshness of vegetables. Squid, boiled to perfect softness, absorbs the aroma of lemon juice and fish sauce, creating a harmonious flavor balance. Shallots add a slight spiciness, while cilantro and chili powder give the dish Eastern notes. Cucumbers and cherry tomatoes refresh and complement the texture, making the salad not only tasty but also visually appealing. This salad is perfect for a light dinner or as an exquisite appetizer on a festive table, providing a sense of freshness and sophisticated taste.
1
Cut the squid's tubular body into rings of 0.5 centimeters, and the tentacles into strips of the same thickness.
- Squid: 1 kg
2
Rinse the squid rings and place them in a pot of water. Boil, covered, for about three minutes, or until the squid becomes opaque. Drain the water and place the squid in a bowl.
- Squid: 1 kg
3
Clean and finely chop the shallot.
- Shallots: 1 piece
4
Add fish sauce, lemon juice, salt, sugar, chili powder, and cilantro leaves to the squid.
- Fish sauce: 0.3 tablespoon
- Lemon juice: 4 tablespoons
- Sugar: 1 teaspoon
- Chili powder: to taste
- Chopped cilantro (coriander): 6 tablespoons
5
Mix well and check the taste.
6
Place the lettuce leaves on a plate just before serving. Peel the cucumber and slice it into thin rounds.
- Mixed salad leaves: 1 bunch
- Cucumbers: 150 g
7
Cut the tomatoes in half vertically. Place the squid on the lettuce leaves and arrange cucumber slices and tomato halves around them.
- Cherry tomatoes: 10 g