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Squid salad with egg cucumbers

Cooking recipes / Top Picks / Salads

3 servings
1 hour

Squid - 3 pcs., Eggs - 3 pcs., Cucumbers - 2 pcs., Mayonnaise - 3 tbsp., Greens - 30 grams, Ground black pepper - to taste, Salt - to taste

How to make a salad with squid, cucumbers and eggs? Prepare all the necessary ingredients according to the list. 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.

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 the squid into straws.

Cut the cucumber into straws as well. If the skin is not rough, damaged or bitter, it is not necessary to cut the skin.

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

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 half the squid in the first layer and compress. Salt the squid on top, pepper and pour mayonnaise over it. For convenience, I transferred the mayonnaise into a pastry bag and cut off the tip.

Next, spread half the greens onto the squid.

Spread the cucumbers on the greens, leaving a little to decorate the top of the salad. Salt, pepper and pour over the mayonnaise.

Put all the eggs evenly on the cucumbers. Also salt, pepper and pour mayonnaise.

Next, repeat the layers of remaining squid and greens again. The last layer of chopped greens with mayonnaise does not need to be watered.

Decorate the salad as desired. I decorated the remains with squid and cucumber straws and frozen cranberries. Before serving, it is advisable to cool the salad in the refrigerator for at least 20-30 minutes.

Remove the cooking ring just before serving. Enjoy your meal!