For the salad recipe you will need:
- squid (fresh or frozen) – 500g
- egg – 3 pcs.
- canned cucumbers – 3 pcs.
- onion – 1 pc.
- canned corn – 1 can
- bell pepper – 50g
Salad recipe:
Boil the squid in salted water: place a container of water on the stove, add salt, bring the liquid to a boil, then place the prepared squid carcasses into the pan.
Cook seafood for 2-3 minutes. Then, cool and clean the squid.
Cut the sweet pepper in half, remove the seeds and cut into strips.
Chop the pickled cucumbers into strips.
Chop the boiled eggs with a knife.
Cut the squid carcasses into rings. Finely chop the onion. The smaller the pieces, the better.
Place all ingredients in a deep bowl.
Add canned corn.
In a separate bowl, prepare salad dressing. Grate a clove of garlic on a fine grater. Pour in the oil and lemon juice. Add black pepper and mustard. Stir everything very thoroughly. Pour the sauce into all the ingredients in the salad bowl and mix everything well. Ready-made squid salad with pickled cucumber can be eaten. Bon appetit!
Squid itself is a very tasty seafood; the main thing in the salad is not to drown out its natural taste. For this salad, it is better to take sweet pickled cucumbers (not very salty) and some fresh green onions. Fast, simple and tasty - try it!
Ingredients:
Unpeeled squid (carcass) - 700-1000 grams
Pickled cucumbers - 3-4 pieces (200-300 grams)
Chicken egg - 3 pieces
Green peas - 100 grams
Onion - 1 medium onion
Green onion (batun) - 2-3 sprigs
Mayonnaise - 3-4 tbsp.
Spices : salt, ground black pepper, curry (optional).
Squid salad with rice and egg
An excellent independent dish that, thanks to its satiety, quickly satisfies hunger. The recipe is so simple that even a child can handle it. It is also worth saying that the products used are quite affordable.
Ingredients
:
- 200 g squid carcasses,
- 3 testicles,
- 100 g each of rice and canned peas,
- 0.5 tbsp. sour cream,
- 2 tbsp. spoons of mayonnaise,
- dill,
- salt and pepper.
Cooking method:
- First, start with rice, which needs to be washed several times, and then boiled and cooled;
- Cook the seafood until cooked, cool and cut into strips. Boil the eggs and cut into small cubes.
- Strain the marinade from the peas and combine all the ingredients;
- Separately mix sour cream and mayonnaise. Place chopped herbs there.
- Pour the resulting sauce over the salad and mix well.
Cooking method:
1. Boil the squid, cut into strips.
2. Peel the onion and cut into half rings.
3. Fry the onion in vegetable oil until half cooked, add the squid, stir. Fry the onion and squid over high heat, stirring, for about 2 minutes.
4. Boil the eggs and cut into cubes or strips.
5. Cut pickled cucumbers into cubes or strips.
6. Cut the batun into thin rings.
7. Mix squid fried with onions, batun, cucumbers, eggs and green peas.
8. Season the salad with mayonnaise. Add salt and pepper to taste.
Canned squid salad: quick, easy-to-understand recipes
During the holidays, any housewife dreams of surprising her household and guests with some delicious, light snacks, looking for interesting recipes. Canned squid salad is a great solution to this problem. It has a delicate spicy taste, unusual composition, and ease of preparation.
A jar of squid is very easy to find on the shelves of any store, and the availability of ingredients will surprise any thrifty housewife. You can add corn, cheese, peas, cucumbers, onions to the salad, combining the composition as you wish. Each time the taste will change depending on the added products, vegetables, and spices.
Salad recipe with squid, peas and carrots
The finished canned squid salad has a pleasant spicy taste thanks to the addition of pickled cucumbers and peas. Boiled carrots give it a slight sweet note, and potatoes and mayonnaise add richness. Placed in a beautiful glass salad bowl, it will serve as a decoration for a family or holiday table.
Required Products:
- a small jar of green peas;
- 300 grams of canned squid;
- 3 small pickled cucumbers, you can use salted ones;
- 2 carrots;
- 3 medium potatoes;
- salt, mayonnaise and spices as desired.
Preparation:
- First you need to wash the potato tubers and carrots, add water, boil, and cool.
- Cut carrots and potatoes into cubes.
- Grate the cucumbers on a coarse grater, cut the squid into thick strips.
- Mix everything in a bowl, add peas.
- Mix with mayonnaise, not forgetting to add salt and pepper for spiciness.
Tips:
- To drain a jar of peas, pour the contents into a colander and let stand for two minutes.
- It is better not to overcook the potatoes, otherwise when stirring they will turn into porridge, giving the dish an unattractive appearance.
- Mayonnaise should be added to this salad before serving.
Recipe for salad with squid, cheese and pickled cucumber
This salad is very quick to prepare, literally in 10 minutes. Pickled cucumbers and green onions give it a spicy kick, while squid with egg makes it light. Thanks to the oil dressing, the dish does not look greasy; you can cook it even while on a diet. The unusual taste will be appreciated by both guests and family.
Required Products:
- a can of canned squid weighing 170 grams;
- small onion, it’s better to take a red one;
- a bunch of green onions with feathers;
- medium-sized salted or pickled cucumber;
- 1 boiled egg;
- 100 grams of any hard cheese;
- olive oil for dressing.
Preparation:
- Cut the squid into small pieces.
- Chop the red onion into small pieces, green onion into small circles.
- Grate the cucumber into a coarse grater, and do the same with the egg.
- The cheese should be cut into small cubes.
- Place everything in a dish, add a couple of tablespoons of olive oil, salt if required, and mix gently.
Tips:
- If desired, olive oil can be replaced with mayonnaise, the salad will be more juicy and nutritious.
- Ungreased sliced foods can be stored briefly in the refrigerator until guests arrive.
Recipe for puff salad with squid
Required Products:
- 200 grams of canned squid;
- fresh cucumber;
- 3 eggs;
- small jar of corn;
- 50 grams of cheese;
- 6 pieces of crab sticks;
- mayonnaise, salt.
Preparation:
- Cut the squid rings into small pieces.
- It is advisable to grate the cucumber or finely chop it with a knife.
- Eggs should be boiled and crushed in a plate with a fork, mixed with mayonnaise.
- The cheese should be grated into thin shavings.
- Crab sticks must be thawed and cut into small slices.
- Lay out the salad in layers: squid, cucumber, eggs, corn, crab sticks. Using a fork, coat each layer with mayonnaise on top and sprinkle the finished dish with cheese.
Tips:
- To soak the layers, you can place the finished dish in the refrigerator for an hour.
- On top of the salad you can decorate with herbs and halves of olives.
- If desired, you can add a layer of green peas.
Recipe for salad with squid and corn
Sweet corn and cheese give the canned squid salad a sweetish, delicate taste, and green onions add pungency. This appetizer can be prepared if guests arrive unexpectedly for the hostess.
Required Products:
- 200 grams of canned squid in rings;
- can of corn;
- 100 grams of hard cheese;
- 3 chicken eggs;
- bulb;
- salt, mayonnaise.
Preparation:
- Squid rings should be cut into quarters, if small - into halves.
- The onion should be peeled and scalded with boiling water to prevent it from becoming bitter. Then you need to cut it into small pieces.
- You need to drain the water from the can of corn.
- It is better to boil the eggs in advance, cool, peel and grate.
- The cheese can be grated or finely cut with a knife into thin straws.
- To make a salad, all you have to do is mix all the ingredients, adding salt and mayonnaise.
Tips:
- To better peel boiled eggs, place them in cold water after boiling.
- Cheese should be taken of the hardest varieties.
- It is better to cool the dish a little before serving by putting it in the refrigerator for a while.
Salad recipe with canned squid and cheese
If you want something light and tender, this salad will meet all your expectations. Thanks to the spices, it has a slightly spicy, pleasant taste, and squid with cheese adds satiety. To prepare this delicious treat, all you have to do is chop the ingredients and place them in a salad bowl.
Required Products:
- a can of canned squid;
- 150 grams of cheese;
- 3 eggs;
- bulb;
- salt, mayonnaise, pepper.
Preparation:
- The squid must be cut into strips with a sharp knife.
- Eggs should be hard-boiled, peeled and finely chopped or grated.
- The onion can be cut into half rings.
- The cheese must be grated on a coarse grater into strips.
- Then you need to mix all the prepared products with mayonnaise, salt and pepper, then transfer the salad bowl to a beautiful plate or wine glasses.
Tips:
- Regular mayonnaise can be replaced with low-calorie mayonnaise; if desired, you can easily make a dressing from sour cream, mixing it with pepper and a spoonful of mustard.
- It is recommended to use red onion instead of onion; it is less bitter.
- You can put the salad in tartlets and garnish with parsley leaves.
All salads with canned squid have a delicate taste; depending on the housewife’s ideas, they can consist of different products. They are made easily and quickly, and they are eaten in an instant, asking for more. Such recipes will always help out when guests arrive unexpectedly, preventing you from losing face. It’s worth trying to cook them all to choose the most delicious one for yourself.
Source: https://mirsalata.ru/salat-iz-konservirovannyx-kalmarov/
Cooking method:
1. Boil the squid, cut into strips.
2. Peel the onion and cut into half rings.
3. Fry the onion in vegetable oil until half cooked, add the squid, stir. Fry the onion and squid over high heat, stirring, for about 2 minutes.
4. Boil the potatoes in their skins (add cucumber pickle to the water to prevent the potatoes from boiling). Cut the boiled potatoes into cubes.
5. Cut pickled cucumbers into cubes.
6. Cut the batun into thin rings.
Recipe Salad with squid, eggs and cucumber. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Squid, Egg and Cucumber Salad”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 84.5 kcal | 1684 kcal | 5% | 5.9% | 1993 |
| Squirrels | 8.7 g | 76 g | 11.4% | 13.5% | 874 g |
| Fats | 4.5 g | 56 g | 8% | 9.5% | 1244 g |
| Carbohydrates | 2.2 g | 219 g | 1% | 1.2% | 9955 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 1.8% | 6667 g |
| Water | 69.8 g | 2273 g | 3.1% | 3.7% | 3256 g |
| Ash | 0.806 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 83.3 mcg | 900 mcg | 9.3% | 11% | 1080 g |
| Retinol | 0.079 mg | ~ | |||
| beta carotene | 0.025 mg | 5 mg | 0.5% | 0.6% | 20000 g |
| Vitamin B1, thiamine | 0.072 mg | 1.5 mg | 4.8% | 5.7% | 2083 g |
| Vitamin B2, riboflavin | 0.166 mg | 1.8 mg | 9.2% | 10.9% | 1084 g |
| Vitamin B4, choline | 81.24 mg | 500 mg | 16.2% | 19.2% | 615 g |
| Vitamin B5, pantothenic | 0.485 mg | 5 mg | 9.7% | 11.5% | 1031 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5.9% | 2000 g |
| Vitamin B9, folates | 6.133 mcg | 400 mcg | 1.5% | 1.8% | 6522 g |
| Vitamin B12, cobalamin | 0.165 mcg | 3 mcg | 5.5% | 6.5% | 1818 |
| Vitamin C, ascorbic acid | 2.69 mg | 90 mg | 3% | 3.6% | 3346 g |
| Vitamin D, calciferol | 0.698 mcg | 10 mcg | 7% | 8.3% | 1433 g |
| Vitamin E, alpha tocopherol, TE | 0.71 mg | 15 mg | 4.7% | 5.6% | 2113 g |
| Vitamin H, biotin | 6.692 mcg | 50 mcg | 13.4% | 15.9% | 747 g |
| Vitamin K, phylloquinone | 4.6 mcg | 120 mcg | 3.8% | 4.5% | 2609 g |
| Vitamin RR, NE | 2.5022 mg | 20 mg | 12.5% | 14.8% | 799 g |
| Niacin | 0.673 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 167.18 mg | 2500 mg | 6.7% | 7.9% | 1495 g |
| Calcium, Ca | 32.26 mg | 1000 mg | 3.2% | 3.8% | 3100 g |
| Magnesium, Mg | 28.02 mg | 400 mg | 7% | 8.3% | 1428 g |
| Sodium, Na | 68.74 mg | 1300 mg | 5.3% | 6.3% | 1891 |
| Sera, S | 98.3 mg | 1000 mg | 9.8% | 11.6% | 1017 g |
| Phosphorus, Ph | 126.6 mg | 800 mg | 15.8% | 18.7% | 632 g |
| Chlorine, Cl | 50.61 mg | 2300 mg | 2.2% | 2.6% | 4545 g |
| Microelements | |||||
| Aluminium, Al | 133.8 mcg | ~ | |||
| Bor, B | 9.1 mcg | ~ | |||
| Iron, Fe | 1.207 mg | 18 mg | 6.7% | 7.9% | 1491 g |
| Yod, I | 72.36 mcg | 150 mcg | 48.2% | 57% | 207 g |
| Cobalt, Co | 24.26 mcg | 10 mcg | 242.6% | 287.1% | 41 g |
| Manganese, Mn | 0.057 mg | 2 mg | 2.9% | 3.4% | 3509 g |
| Copper, Cu | 359.81 mcg | 1000 mcg | 36% | 42.6% | 278 g |
| Molybdenum, Mo | 6.295 mcg | 70 mcg | 9% | 10.7% | 1112 g |
| Nickel, Ni | 2.552 mcg | ~ | |||
| Rubidium, Rb | 21.6 mcg | ~ | |||
| Selenium, Se | 10.135 mcg | 55 mcg | 18.4% | 21.8% | 543 g |
| Fluorine, F | 18.85 mcg | 4000 mcg | 0.5% | 0.6% | 21220 g |
| Chromium, Cr | 1.36 mcg | 50 mcg | 2.7% | 3.2% | 3676 g |
| Zinc, Zn | 0.7859 mg | 12 mg | 6.5% | 7.7% | 1527 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.032 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 g | |||
| Glucose (dextrose) | 0.059 g | ~ | |||
| Sucrose | 0.295 g | ~ | |||
| Fructose | 0.054 g | ~ | |||
| Essential amino acids | 0.013 g | ~ | |||
| Arginine* | 0.35 g | ~ | |||
| Valin | 0.172 g | ~ | |||
| Histidine* | 0.071 g | ~ | |||
| Isoleucine | 0.087 g | ~ | |||
| Leucine | 0.424 g | ~ | |||
| Lysine | 0.42 g | ~ | |||
| Methionine | 0.108 g | ~ | |||
| Methionine + Cysteine | 0.174 g | ~ | |||
| Threonine | 0.123 g | ~ | |||
| Tryptophan | 0.067 g | ~ | |||
| Phenylalanine | 0.072 g | ~ | |||
| Phenylalanine+Tyrosine | 0.146 g | ~ | |||
| Nonessential amino acids | 0.03 g | ~ | |||
| Alanin | 0.262 g | ~ | |||
| Aspartic acid | 0.442 g | ~ | |||
| Glycine | 0.081 g | ~ | |||
| Glutamic acid | 0.686 g | ~ | |||
| Proline | 0.265 g | ~ | |||
| Serin | 0.192 g | ~ | |||
| Tyrosine | 0.074 g | ~ | |||
| Cysteine | 0.066 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 199.44 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.015 g | ~ | |||
| 16:0 Palmitinaya | 0.169 g | ~ | |||
| 17:0 Margarine | 0.002 g | ~ | |||
| 18:0 Stearic | 0.035 g | ~ | |||
| Monounsaturated fatty acids | 0.079 g | min 16.8 g | 0.5% | 0.6% | |
| 16:1 Palmitoleic | 0.007 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.044 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.026 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.002 g | ~ | |||
| Polyunsaturated fatty acids | 0.332 g | from 11.2 to 20.6 g | 3% | 3.6% | |
| 18:2 Linolevaya | 0.007 g | ~ | |||
| 20:4 Arachidonic | 0.009 g | ~ | |||
| 20:5 Eicosapentaenoic acid (EPA), Omega-3 | 0.088 g | ~ | |||
| Omega-3 fatty acids | 0.3 g | from 0.9 to 3.7 g | 33.3% | 39.4% | |
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.228 g | ~ |
The energy value of the Squid, Egg and Cucumber Salad is 84.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Ingredients:
Unpeeled squid (carcass) - 700-1000 grams
Pickled cucumbers - 3-4 pieces (200-300 grams)
Chicken egg - 3 pieces
Canned corn – 100-150 grams
Onion - 1 medium onion
Mayonnaise - 3-4 tbsp.
Spices : salt, ground black pepper, curry (optional).
Squid salad with cheese and egg
Another dish option that is worth attention because it has a certain tenderness. It is also easy to prepare and only takes 20 minutes. The amount of ingredients is for 2 servings.
Ingredients:
- 100 gr. squid,
- 100 gr. hard cheese,
- 45 gr. green onions,
- 3 eggs,
- carrot,
- 2 tbsp. spoons of mayonnaise,
- 1 tbsp. spoon of soy sauce,
- salt.
Cooking method:
- Boil the carcass and cut into small cubes. Pour the sauce over them and leave for 10 minutes;
- Boil the carrots and eggs, and then cut them into small cubes along with the cheese. Chop the green onions;
- Combine all the prepared ingredients, first draining the marinade from the seafood. Add mayonnaise and salt to taste.
- Leave in the refrigerator for a while.
Cooking method:
1. Boil the squid, cut into strips.
2. Peel the onion and cut into small cubes.
3. Boil the eggs and cut into cubes.
4. Cut pickled cucumbers into cubes.
5 . Mix squid with onions, cucumbers, eggs and corn.
8. Season the salad with mayonnaise. Add salt and pepper to taste.
We invite you to try a delicious and satisfying salad with squid. The uniqueness of the recipe is that everyone’s favorite squid is supplemented with pickled cucumbers, the strong taste of which is softened by potatoes and carrots. Everything in this salad is balanced - taste, healthiness, and satiety. Cook it for a try – you and your loved ones will definitely like it.
Thai salad with squid
Cooking time : 20 minutes.
Ingredients:
- 3 squid carcasses;
- 1 fresh ginger root;
- 1 lemon;
- 1 onion;
- 1 small chili pepper;
- ½ head of Chinese cabbage;
- 2 cloves of garlic;
- 1 teaspoon sugar;
- salt to taste.
Preparation
Prepare the dressing: grind the garlic through a press into a paste with chili peppers. When working with the latter, be careful: hot peppers can cause burns on the skin. Add the juice of half a lemon, sugar and salt. Stir and let the dressing sit for 10-15 minutes.
At this time, boil and cut the squid into rings, chop the cabbage, peel and cut the onion into half rings, and chop the ginger. If you don't have fresh ginger root, use ground ginger.
Mix all the ingredients and pour over the previously prepared dressing.
Squid salad for seafood lovers. This salad is prepared very quickly and easily.
