If you want to cook an original but simple appetizer, you can make squid salad. The process of preparing it is simple: quickly boil the squid in boiling water for 60 seconds, then place it in cold water. This is necessary so that the seafood remains tender. After this, you should chop it and mix with some olive oil, jalapenos, lime juice and avocado. Let the mixture stand for several minutes so that all the flavors can mix, add salt and pepper to taste and serve the dish on the table. This appetizer is well combined with cold white wine. In addition to the above simple recipe, there are other options for snacks with this seafood.
Summer juicy salad
This fresh squid salad is perfect for serving in the hot summer, when you absolutely do not want dense and heavy food. For him you will need the following:
- 500 grams of peeled fresh squid;
- 2 finely chopped shallots;
- 2 minced jalapenos;
- juice of two lemons;
- 1 red or orange pepper, chopped into small pieces;
- 2 tablespoons chopped cilantro;
- 2-3 tablespoons of olive oil;
- 1 avocado, diced;
- half a teaspoon of sea salt;
- 1/8 teaspoon chopped red pepper flakes.
How to make a green salad?
The classic recipe for summer squid salad is as follows. Trim the squid tentacles and slice its carcass into thick rings. Bring a large pot of salt water to a boil, then add seafood and cook for 60-90 seconds until it becomes opaque. After that, take out the squid and put it in ice water to stop the cooking process. After a few minutes, drain and set aside.
Combine shallots, jalapenos, lemon juice, sweet peppers , cilantro and olive oil and mix well. Put cooked and chilled squids, avocados, salt and red pepper flakes in the mixture. Stir and try, and then adjust the number of condiments as you see fit. Serve with corn chips or crisp bread.
Salad with vegetables and squid
This is another delicious squid salad that is perfect for a summer table. He needs the following:
- coarse sea salt;
- 1 teaspoon of wine vinegar;
- 1 teaspoon brown sugar;
- 260 grams of cucumbers, thinly sliced diagonally;
- 10 small (1 kg) peeled squids;
- a quarter cup (60 ml) of olive oil;
- 3 medium (450 grams) ripe tomatoes, cut into pieces;
- half a bunch of fresh basil leaves;
- 1 tablespoon of freshly grated ginger;
- 1/4 tsp ground white pepper;
- 2 medium (400 grams) red peppers, cut into strips;
- 1 teaspoon of olive oil.
How to cook such a salad?
Combine sugar, salt and vinegar in a small bowl, add sliced cucumber. Leave for 1 hour. Then rinse the squid and wipe with a paper towel. Cut off the edges. Using a sharp knife, cut the carcass from the inside. Cut into strips 3 cm wide. Combine the oil, tomato, basil and ginger in a large bowl. Season a little with sea salt and pepper. Further, the recipe for squid salad with cucumber and other vegetables is easy.
Heat the grill or oven. Arrange the bell peppers on a wire rack and fry them for several minutes on both sides until cooked. Then put it in a bowl of tomatoes. Lubricate the squid slices with the remaining oil. Fry them on a wire rack in batches for 1-2 minutes on each side until brown. Add warm squids to a bowl of vegetables and put cucumbers there. Stir thoroughly and then divide into serving plates.
Salad with yogurt and Asian spices
This delicious and juicy squid salad with yogurt dressing is the perfect light lunch or dinner addition. For him you will need:
- 6 squids (approximately 1 kg), peeled and cut into rings;
- 100 grams of white or savoy cabbage;
- 2 carrots, peeled and cut into strips;
- 100 grams of bean sprouts;
- 1 red and 1 yellow pepper, sliced;
- 1 red onion, cut into small pieces;
- 1 chopped chili pepper.
For refueling:
- 150 grams of Greek yogurt;
- 1 minced garlic clove;
- juice and zest of two limes;
- 1 tablespoon of Thai fish sauce;
- half a teaspoon of soft brown or palm sugar ;
- some sesame oil;
- a handful of fresh coriander and mint leaves;
- 3 tablespoons of natural peanuts, roasted and chopped.
How to cook a salad with yogurt dressing?
How to cook squid salad? Start dressing by mixing yogurt and all other ingredients in a bowl or small decanter. In another bowl, combine the ingredients for the salad: cabbage, carrots, bean sprouts, peppers, onions and chili. Bring the water to a boil in a small thick pan. Tighten the fire and add the squid rings, cover and boil for 3-4 minutes until cooked. Drain all the water thoroughly. Put the squid in the salad and pour the dressing on top. Serve in one large bowl or in separate serving plates, sprinkled with roasted peanuts.
Thai seafood salad
This delicious Thai dish combines squid, sweet onions, carrots, lettuce, mint and cilantro. You can adjust the amount of red pepper as you like. What you need:
- 1/4 teaspoon of salt;
- 3 tablespoons of Asian fish sauce;
- 3 tablespoons of freshly squeezed lime juice;
- 1 tablespoon of sugar;
- 1/4 teaspoon chopped red pepper;
- 1/2 small sweet onion, very thinly chopped;
- 1 carrot, peeled and chopped;
- 500 grams of peeled squid;
- 1 large head of lettuce torn to pieces;
- half a glass of fresh mint leaves;
- half a glass of fresh cilantro leaves.
How to do it?
Thai classic squid salad recipe is as follows. In a 4-liter pan, mix 3 liters of water and two teaspoons of salt, heat to a boil at high temperature. Then in a large bowl combine the fish sauce, sugar, chopped red pepper and the remaining 1/4 tablespoon of tea salt and mix to completely dissolve the sugar. Add sweet onions and carrots.
Rinse squids under cold running water. Cut the carcass across very thin rings. Cut the tentacles into several parts, if large. Add seafood to boiling water and cook until tender and opaque from thirty seconds to a minute. Drain and add to the bowl for dressing. Place lettuce, mint and cilantro in a serving platter. Put a Thai squid classic salad on top and stir lightly.
Pasta salad
This recipe for pasta and squid salad offers a very hearty dish. If you like fake crab meat, this is a great idea for lunch or dinner. You will need the following set of ingredients:
- 350 grams of pasta;
- salt;
- 200 grams of crab sticks;
- 200 grams of squid straws (boiled ice cream);
- 1 cup mayonnaise;
- half a glass of buttermilk;
- 4 green onions, finely chopped;
- 1 stalk of celery, chopped;
- juice of one lemon;
- 1 teaspoon of onion powder;
- half a teaspoon of garlic powder;
- 1/4 teaspoon ground black pepper;
- 2 tablespoons chopped fresh parsley.
Cooking seafood pasta salad
This crab and squid salad is easy to prepare. Place a large pan on the stove, bring to a boil at high temperature and boil the pasta in accordance with the instructions on the package. After cooking, rinse and strain them. Set aside.
Then combine the crab sticks, thawed squid straws, mayonnaise, buttermilk, onions, celery, lemon juice, garlic and onion powder, salt and pepper in a large bowl. Mix gently. Add cooked pasta and continue mixing until completely combined. Cover with plastic wrap and refrigerate overnight. When you are ready to serve the dish, sprinkle it with freshly chopped parsley.
Another option with squid and crab meat
It is worth noting that the above is not the only recipe for squid salad with crab sticks. You can make a lot of different options. This cooking tip is probably not considered a recipe, as the number of ingredients is arbitrary. You need only squid meat, crab (or its imitation) and mayonnaise, the rest of the components depend on your preferences. A very popular combination of seafood with cucumbers and corn. A squid salad with eggs and onions is also widespread.
Of course, it is recommended to use only natural seafood. If the squid is very easy to prepare and cut, then the crab requires certain skills. But its delicate taste has no comparison with the imitation of surimi.
If you use natural crab
If you intend to boil a natural crab, you should throw it in boiling water. In this case, the water should be as salty as in the sea, otherwise an alkaline reaction will occur, and the meat will become viscous. Cooking time depends on the size of the crab. As a general guide for the first half a kilo of seafood weight, you should calculate 15 minutes, then another 5 minutes for each subsequent 0.5 kg.
When the boiled crab cools, remove the shell and clean the grayish, slightly fluffy gills on each side of the body. Everything else in the carcass is edible. Pick the right tools to break open the shell and cut the meat from all its corners. Then chop the selected meat and add to the salad along with squid and other ingredients.
Salad with caviar and squid
Your family and guests will appreciate the spicy and original squid salad with caviar. To make it, you will need:
- one medium squid (peeled);
- 100 grams of Korean carrots;
- one fresh cucumber;
- 2 tablespoons of red caviar.
How to cook a salad with caviar?
This is not a classic recipe for squid salad with cucumber and caviar, but it will certainly be appreciated by your guests. Boil the squid in salted water by removing the skin and cartilage. Cut the finished seafood into thin strips. Grind the cucumber in small sticks. Combine squid, cucumber and carrots, put a spoonful of caviar, season with mayonnaise, season with pepper and salt and mix. Garnish with the rest of the red caviar.
Salad with caviar and various seafood
This sumptuous squid salad with caviar recipe is easy to make and has an interesting sweet taste. For him you will need:
- 100 grams of peeled shrimp;
- 100 grams of squid straws;
- 1 tablespoon of red caviar;
- 1 long cucumber;
- half a green apple;
- mayonnaise.
Boil the shrimp for 5-7 minutes in salted water, squid - 1-2 minutes. Peel and chop the cucumber and apple. First, lay the apples in a salad bowl, then lay the squid straws on top. Then lay cucumbers and shrimps in layers. Each layer should be coated with mayonnaise. Garnish the finished dish with red caviar.
Another seafood option
This luxury salad also uses caviar in combination with seafood. To prepare this dish you will need:
- 0.5 kg of seafood cocktail (squid, octopus, shrimp, mussels);
- 2 tablespoons of red caviar;
- half a large carrot;
- lettuce;
- 1 tablespoon of mayonnaise, mustard and ketchup;
- 1/4 cup fat cream (30%);
- cucumber and tomato.
This delicious squid salad with cucumber and tomato is easy to prepare. Boil seafood in salt water for 5-7 minutes. Slice the carrots into strips. Tear the salad into small pieces with your hands. Cut the tomato and cucumber into thin slices. For dressing, mix ketchup, mayonnaise and mustard with cream. Line a serving plate with lettuce. Put seafood on top, pour sauce on them, garnish with caviar and beautifully chopped vegetables.
Corn pasta salad
This is another version of a hearty pasta salad. For him you will need:
- 180 grams of pasta;
- 1 ear of young corn;
- 1 medium onion, finely chopped;
- 2 tablespoons butter;
- 3 tablespoons of olive oil;
- half a glass of chicken stock;
- half a glass of chopped parsley;
- grated zest of one lemon;
- juice of 1/2 lemon;
- 0.5 kg of seafood cocktail (preferably shrimp, scallop and squid);
- salt and pepper.
Cooking a warm hearty salad
In a large frying pan, fry the onions until transparent in a mixture of oils (2 tablespoons of cream and one tablespoon of olive). Add chicken stock, salt, pepper and simmer until liquid is absorbed. Cut off all the grains from the ears of corn, put them in a pan and cook for another 2 minutes. Add seafood and simmer until cooked.
At the same time, boil the pasta in salted water for 3 minutes. Drain the water. Mix the pasta with the remaining olive oil, lemon juice, zest and parsley. Put on serving plates, put a mixture of seafood with onions and corn on top.
Salmon Salad with Squid and Corn
In this recipe, the combination of ingredients seems a little unusual: salmon, squid, corn and cherry tomatoes. At the same time, corn can be used both canned and fresh. You will need:
- half a cup of canned corn or fresh corn;
- half a glass of chopped arugula;
- a quarter cup of cherry tomatoes in half;
- a quarter cup of chopped smoked salmon;
- a quarter cup of boiled squid with straws;
- 1/8 cup crumbled curd cheese (Adyghe);
- a quarter cup of boiled rice or couscous.
For refueling:
- a quarter cup of mayonnaise;
- a quarter cup of pesto sauce (you can use the store);
- half shallots;
- half a glass of buttermilk;
- a third of lemon;
- salt and pepper.
How to make salmon and squid salad?
If you are using fresh young corn, you should prepare it. Remove the husk from the ears, remove all fibers and season the grains without cutting. To do this, carefully rub a mixture of salt, chili powder and cumin into them. Bake in the oven at medium temperature for 8-10 minutes. After that, cool the cob and cut all the grains into a plate.
Spread all the ingredients on a large serving platter without mixing. They should be in line or by sector. Further, the recipe for squid salad with corn and salmon requires the preparation of dressing. Combine mayonnaise, pesto, chopped shallots and 1 tablespoon of lemon juice in a bowl of a food processor and mix thoroughly. During whipping, add buttermilk, remaining lemon juice, salt and pepper. Refrigerate until ready to use.
Serve as a smoothie salad. To do this, take glass portioned salad bowls with high edges and lay out the ingredients in the following layers: arugula, corn, tomatoes, cheese, salmon, squid, rice or couscous, corn, arugula. Put a dressing layer on top.
Squid and Chorizo Salad
As a rule, squids are used in salads in combination with other seafood or fish. But there is an original recipe that offers their combination with chorizo sausage. For this unusual salad you need:
- 400 grams of cherry tomatoes;
- 6 coreless red or yellow sweet peppers;
- olive oil;
- pepper and salt;
- 3 cans of canned beans without liquid;
- a large bunch of leafy finely chopped parsley;
- zest and juice of one lemon;
- 2 teaspoons of butter with garlic;
- 250 grams of chorizo or other similar spicy pork sausage, cut into small slices;
- 800 grams of squid, peeled and cut into rings.
How to cook squid and chorizo salad?
Preheat the oven to 200 degrees. Stir the tomatoes and sweet peppers with garlic oil, salt and pepper, then roast in the oven for about 40 minutes until they are completely soft. Then combine the beans with parsley, lemon juice, zest and olive oil. Cut the chilled baked pepper into strips and add to the beans along with cherry tomatoes, season the salad with juice that leaked when baking vegetables.
Heat a non-stick skillet to a very high temperature. Put the pieces of chorizo and sauté for a few minutes until tender. Add to the beans. Fry the squid in chorizo juices for about a minute until it becomes translucent (it is better to slightly undercook than overcook, otherwise it will become rubber). Mix the seafood with the rest of the salad. Serve with crispy bread.