I started making squid salad when I first learned how to boil squid properly – without drying them out, without overcooking, but keeping them soft and tender. This recipe has become my favorite way to introduce guests to seafood, since even those who are skeptical of the sea flavor enjoy a second helping. The secret is in its balance: squid is a source of protein, eggs add heartiness, and the onion provides a pleasant sharpness and textural contrast.
This is one of those dishes I prepare not only for celebrations but also on weekdays – when I want something light yet nourishing. I use regular frozen squid carcasses, quickly boil them, slice them, and add them to the other ingredients. If I have more time, I marinate the onion; when I’m in a hurry, I sauté it until translucent. Both options are tasty, and I choose based on my mood.
What I especially love is that this salad can be served in any format: in a large bowl for a family lunch, individually in dessert glasses, or even layered – it holds its shape beautifully. It’s a great alternative to more familiar chicken or sausage salads, especially if you want to surprise your guests. Sometimes I add fresh cucumber or green peas – but even in the basic version it has a deep, marine, slightly restaurant-like flavor. The key is not to oversalt and to prepare the squid correctly – the result always pleases.
Ingredients for the Squid Salad Recipe
Recipe for Preparing Squid Salad
Prepare the Squid
First, I defrost the squid, remove the skin, and take out the cartilage – this step takes some patience, but it determines the final texture. Then I quickly dip the carcasses into boiling salted water for 2-3 minutes – no more! As soon as the squid turns white, I immediately transfer them to cold water to stop the cooking process. Once cooled, I slice them into strips or half-rings.
Boil the Eggs
I boil the eggs hard – this usually takes 10 minutes after boiling starts. Then I cool them in cold water, peel, and finely chop. Sometimes I grate them on a coarse grater – this blends better with the mayonnaise. Eggs add heartiness to the salad and soften the marine taste of the squid, creating a delicate texture.
Prepare the Onion
I slice the onion into thin half-rings and, depending on the occasion, choose one of two methods. If I’m cooking for the family – I sauté it in olive oil until translucent, which gives a mild aroma. If it’s for guests – I marinate it in vinegar with salt and a pinch of sugar for 10-15 minutes. Both methods add expressiveness, so I alternate them depending on the mood.
Mix the Ingredients
У великій мисці з’єдную нарізаних кальмарів, яйця й підготовлену цибулю. Додаю майонез, сіль і трохи перцю – але завжди пробую на смак перед подачею. Іноді додаю подрібнений кріп або петрушку – зелень гарно поєднується з морепродуктами. Перемішую акуратно, щоб усі інгредієнти залишались видимими, а не перетворились на пасту.
Chill Before Serving
I always chill the finished salad before serving – at least 30 minutes. It tastes better after it sits a bit. I serve it in a salad bowl or individually – sometimes molded with a ring for a more festive look. I decorate with halved eggs or sprigs of herbs – minimal décor, maximum elegance.
Tips
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The salad is best served cold, as warm squid can lose its delicate texture and make the mayonnaise watery. I always let it sit for at least half an hour.
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It’s important not to overcook the squid – otherwise they become rubbery. Better to slightly undercook than ruin the tenderness of the meat. This is the most common mistake.
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To make the salad lighter, you can mix the mayonnaise with a spoonful of sour cream – the flavor stays rich, but the dressing becomes less fatty. I sometimes do this in summer.
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If you want more volume – add grated cheese or finely chopped pickles. But I always recommend trying the classic version first – it’s very harmonious.
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Squid salad is the perfect choice for those trying to reduce carbs in their diet. It’s high in protein and has no unnecessary calories – especially if you go easy on the mayonnaise.