Spring salad with squid
4 servings
20 minutes
Spring salad with squid is a light and refreshing dish that combines the tenderness of seafood with the juiciness of vegetables. This recipe emerged from culinary experiments, blending traditional ingredients with an author's approach. Squid cooked with bay leaves gains softness and a subtle sea flavor that is beautifully complemented by the freshness of cucumbers, tomatoes, and sweet peppers. The addition of canned corn gives the salad a light sweetness, while chicken eggs make it more filling. Dressed with mayonnaise, it becomes tender and harmonious, suitable for both festive gatherings and everyday dinners. Spring salad with squid is an ideal choice for lovers of exquisite yet easy-to-make dishes.
1
Place thawed squid in boiling water with bay leaf and salt added.
- Squid: 4 pieces
- Mayonnaise: to taste
2
Boil for about 2-3 minutes, but no more, as overcooked squid becomes rubbery.
3
Place the squid in a colander and rinse under cold water, removing the top film. Cut in half and clean out the insides. Leave to cool.
- Squid: 4 pieces
4
Wash and dice the vegetables and eggs.
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
- Cucumbers: 1 piece
- Chicken egg: 2 pieces
5
Add corn and chopped squid to the sliced vegetables.
- Canned sweetcorn: 1 jar
- Squid: 4 pieces
6
Add mayonnaise. Mix everything well.
- Mayonnaise: to taste
