Squid Salad
5 servings
20 minutes
Squid salad is a refined dish of European cuisine that combines sea freshness, crunchy vegetables, and aromatic herbs. Light yet nutritious, it is perfect as an appetizer or a light dinner. Tender mini squid rings harmoniously blend with crispy cucumbers, sweet peppers, and tangy red onions, while mushrooms and eggs add richness to the flavor. Dressed with olive oil, the salad gains softness and balance, while sesame seeds provide a nutty touch. Thanks to the combination of fresh ingredients and spicy notes of garlic and dill, the dish has a rich taste and appetizing aroma. It is best served chilled to highlight its refreshing qualities and make it an excellent choice for warm summer days.
1
Prepare all the ingredients. Place the eggs in a saucepan with cold water over medium heat, and boil for 7-9 minutes after it starts boiling. Then transfer to cold water and let them cool.
- Chicken egg: 2 pieces
2
Cut the pepper into strips.
- Bell pepper: 1 piece
3
Slice the onion into half rings.
- Red onion: 1 head
4
Cut the cucumber into strips.
- Cucumbers: 1 piece
5
Cut the mushrooms into 1x1x1 cm pieces (smaller ones can be halved), peel the eggs and slice them into strips.
- Canned mushrooms: 100 g
- Chicken egg: 2 pieces
6
Chop the dill and garlic as finely as possible. Mix everything in a salad bowl.
- Dill: to taste
- Garlic: 1 clove
7
Mix the salad, add pepper and salt to taste, add olive oil (or vegetable oil). Place in the refrigerator to cool for 10-20 minutes, then sprinkle with sesame and serve.
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 3 tablespoons
- Sesame seeds: to taste
