Squid salad with egg and cucumber with corn

3 servings
1 hour

How to make squid salad with egg, cucumber and corn? Very simple! Prepare the necessary ingredients. Squid can be used already peeled without skin or with skin. If you use unrefined squid, you must first remove the skin from them, remove the insides. Take natural yogurt, the fatter and denser the better. If you wish, you can add 1 tbsp. l. mayonnaise for taste.

Boil the prepared carcasses of squid. How to boil squid? Toss the purified squid into salted boiling water. Cook them for 1-2 minutes. Don't cook longer!!! Otherwise, squid will become tough as rubber and completely tasteless.

Remove the squid from the water, dry and leave to cool. Then cut into strips.

Cut the cucumber into straws as well.

Boil the eggs hard-boiled, chill and peel. Also cut the eggs into straws.

Drain the liquid from the canned corn. Dry the grains.

Wash the greens, dry and chop finely. I have a bunch of greens made up of parsley, dill and a few leaves of frillis salad. You can use other greens to taste: spring onions, spinach, basil, etc.

If you don't have time, you can simply combine all the ingredients in the salad bowl, season with mayonnaise and mix. But I offer a smarter salad serve, shaping it into a culinary ring. Place a ring on the plate (I have a diameter of 16 cm). Put all the squid in the first layer and compress. Salt the squid on top, pepper and pour over the yogurt.

Put the cucumbers in the next layer and also sprinkle over the spices and pour over the yoghurt.

For the cucumbers, lay out the eggs, which also salt, pepper and lightly pour over the yogurt.

The next layer is ground greens. There is no need to season it with anything.

And put the corn in the last layer. Compress the salad so that all layers are compacted and the salad does not fall apart when served to the table. Put the finished salad for 30 minutes in the refrigerator for impregnation.

Remove the cooking ring before serving. Garnish the salad as desired and serve. Enjoy your meal!