Salad with squid and pickles
4 servings
90 minutes
Salad with squid and pickled cucumbers is an exquisite combination of tenderness and spiciness. Squid, with its soft sea flavor, harmoniously complements the crunchy pickled cucumbers, creating an interesting contrast of textures. Dressed with mayonnaise and seasoned with black pepper, this salad acquires a rich, balanced taste with a hint of garlic's mild sharpness. This recipe was born in a creative kitchen where classic ingredients found new expression. Such a salad is perfect as an appetizer for a festive table or as a light yet hearty dinner. Its chilled presentation allows all flavor nuances to unfold, while garnishing with green onions adds freshness and aesthetics. This dish conveys not only taste but also the thoughtfulness of combinations that make it special.
1
Boil the squid in salted water, cool, clean, and remove the cartilage plates. Boil the potatoes.
- Squid: 2 pieces
- Potato: 2 pieces
2
Cut cucumbers into strips, potatoes into cubes, garlic finely, and squid into strips. Chop green onions (leave 2-3 feathers for decoration).
- Pickled cucumbers: 3 pieces
- Potato: 2 pieces
- Garlic: 4 cloves
- Squid: 2 pieces
- Spring onion: 1 bunch
3
Mix all ingredients, season with mayonnaise, and add pepper. Place the salad in the refrigerator for one hour. Before serving, garnish with onion.
- Mayonnaise: to taste
- Ground black pepper: to taste
