For those who love, I offer a quick and easy salad recipe using them. This salad is hearty, bright and tasty. It is easy and quick to prepare and will be a wonderful decoration for any holiday table. Squid is a product that is known to be combined with almost any ingredients. Today I want to tell you how you can prepare a delicious salad with squid, corn, cucumber, eggs and cheese. The most difficult thing for some is to cook the squid correctly, but if you follow the recipe, it won’t be too difficult.

Ingredients:

• squid carcasses – 3 pieces.
• chicken egg - 3 pieces.
• fresh cucumber – 1 piece.
• cheese – 100 grams.
• canned corn - 1 can.
• salt - to taste.
• ground black pepper - to taste.
• mayonnaise - to taste.

Lightly defrost the frozen squid carcasses and place them in boiling water for two minutes. Then drain the water and fill the squid with cold water.

After a couple of minutes, carefully peel off the skin with a knife and remove all the insides. Cut the cleaned and washed squid into strips and place in a salad bowl or deep bowl.

Then we add pre-boiled eggs, which we also try to cut into strips. In principle, the cutting here can be any to your taste; I prefer that all ingredients are cut in the same style.

Shred the cucumber in the same way and add it to the squid and eggs.

Three cheeses on a coarse grater here. I used hard cheese, but a couple of processed cheeses would also work if desired.

Open the can of corn, drain the liquid and add to the rest of the ingredients.

Add salt and pepper to taste, season with sour cream or mayonnaise and mix. The salad can be considered ready. If you wish, you can add onions or chopped garlic, as they say, this is more for an amateur, we focus on your taste.

It is advisable to serve the salad immediately. It can be served in a common salad bowl, portioned on a plate or in bowls. When serving, the salad can be decorated with a sprig of fresh herbs.

The salad has a delicate taste and will undoubtedly appeal to all squid lovers. This dish will help diversify your menu and will be a worthy appetizer for the holiday table. And if you prepare all the ingredients in advance, you can prepare it literally in a matter of minutes. A bright, refreshing and nutritious squid salad with corn is sure to attract the attention of guests and delight everyone with its taste.

Bon appetit!!!

Best regards, Oksana Chaban.

Squids are cephalopods. Among them there are many commercial species. The following squids are supplied to the retail chain:

• frozen, not gutted;
• ice cream without heads and entrails;
• fillet ice cream;
• canned.

All these types have their pros and cons. An uneviscerated shellfish does not have a very high price, but a lot of its meat is lost during cutting. Fillet can be cooked immediately after thawing, but it may contain phosphates, which make it look marketable. The most convenient way for home-cooked dishes is to buy gutted squid from a domestic catch. You can also add canned shellfish to salads.

For a delicious salad you need:

• frozen squid – 1kg;
• Dutch or Russian cheese – 200 g;
• can of corn;
• garlic;
• ground pepper;
• egg – 3 pcs.;
• mayonnaise.

Recipe:

• The squids are thawed, boiling water is poured over them, the curdled skin is washed off, the remaining entrails are removed from the mantle, and washed well under the tap.
• Squid carcasses are placed in boiling salted water. Bring to a boil, cook for 1-2 minutes and remove from boiling water. Cool.
• Boiled squids are cut into thin strips. Transfer to a salad bowl.
• The eggs are hard-boiled, cooled and peeled. Cut them into narrow slices. Add to squid.
• Grate the cheese on a coarse grater. Pour it into a salad bowl.
• Water is poured from an open can of corn. Add corn to other products.
• Squeeze a clove of garlic into the salad and pepper it to taste.
• Add mayonnaise and mix everything. The squid salad is ready.

Video on the topic:

Salad with squid, rice, egg, corn

For rice salad with squid you need:

• rice - 70 g (you can take any rice. Long-grain and round-grain varieties are suitable. If there is boiled rice left over from the previous lunch, it is also suitable for salad);
• vinegar (9%) – 10 ml;
• water – 200 ml;
• frozen squid – 1 kg;
• egg – 3-4 pcs.;
• greenery;
• ground pepper;
• mayonnaise;
• 1 can of corn.

Recipe:

• The squids are allowed to thaw, pour boiling water over them, and the remaining skin is washed off. The mantle is checked and the remains of internal organs and films are removed from it.
• The carcasses are boiled in salted boiling water for no longer than 1-2 minutes. They are immediately taken out and cooled.
• If the mantles remain intact, then the squids are cut into thin rings; if not, then into strips.
• The rice is washed, poured into a pan and filled with water. You will need approximately 150 ml of water. Bring the rice to a boil, cook covered for 7-8 minutes. The fire is turned off. Keep the cereal covered for another 7-8 minutes.
• Approximately a teaspoon of vinegar is diluted in 20-30 ml of water and poured into the rice, stirred and cooled.
• Boiled eggs are cut in half lengthwise, then cut into thin slices.
• Open the can of corn and drain the liquid.
• Rice, squid, eggs and corn are placed in a salad bowl. Pepper is added to taste.
• Season with mayonnaise, mix and place the rice salad with squid on the table.

Salad with canned squid, corn, eggs and onions

For canned squid salad you need:

• squid in its own juice – 2 cans;
• can of corn;
• eggs – 3 pcs.;
• onions – 90 g;
• green onion – 20 g;
• mayonnaise.

Squid, like most other seafood, has a delicate taste and aroma, and also requires skillful preparation. They go well with eggs, most vegetables, fruits, and some cereals. Depending on the minor ingredients, you can prepare both light snacks and hearty main courses. Today we will talk about a delicious appetizer, and also give several recipes for such a dish as squid salad with corn.

Tip for cooking squid:

In order not to repeat this several times in the future, pay attention to how frozen squid should be prepared for salads and end up with a tender product:

• To begin, the carcasses need to be defrosted naturally, i.e., without the use of heating household appliances. You can soak it in warm water for a few seconds to help the glaze melt faster;
• Throw salt and favorite spices into boiling water. Or we use ready-made ones for seafood;
• Squid carcasses should be at room temperature before boiling, and not barely thawed. Otherwise, they will not be fully cooked, and if you extend the cooking time, they will be overcooked and become rubbery.
• If all conditions are met, we lower them into boiling water and note the time - exactly 3 - 4 minutes. During this time, the squid will swell and acquire a round shape. Remove with a fork and let cool. Then you can start skinning and preparing various delicious dishes.

Salad “Squid in the garden”

The combination of squid with corn has long been one of the classics, however, ordinary vegetables, the distinctive feature of which is juiciness, freshness, and aroma, can diversify it and enrich the taste of the dish.

We will need:

• Glazed squid (frozen) – 3 carcasses;
• Pickled sweet corn – 1 jar;
• Fresh cucumber – 1 medium-sized vegetable;
• Any onion – 1 head;
• Green onions (feathers) – 60 grams;
• Fresh dill - the same amount;
• Mayonnaise or natural yoghurt (white) – 100 ml.

Preparation:

1. We defrost the squid, wash it, and then cook it as indicated in the first tip. Cool, remove the skin (film), then cut into cubes or short strips;
2. We wash the green onions, dry them, then cut them into rings;
3. Peel the head of an onion or red onion, cut it into half rings, then pour boiling water over it to get rid of excess bitterness. After 3-4 minutes, drain the liquid;
4. We also wash the green dill and then dry it thoroughly. Then chop with a knife;
5. We wash the fresh cucumber. It is advisable to remove the skin from it, so the salad with squid and corn will turn out more tender, however, it is also not prohibited to leave it. We cut the cucumber in the same way as squid - either into cubes or strips, they should look compatible;
6. Drain syrup from corn;
7. We assemble our salad: combine squid, corn, cucumber, all the greens, scalded onions. Season with mayonnaise.

Tip: The salad will turn out more tender and juicy if you grate one sweet and sour green apple into it.

“Simple” salad with squid and corn

This simple and easy-to-prepare salad lives up to its name. And, in addition, it is a fairly budget option, which will not be expensive to prepare not only on holidays, but also on any weekday. This dish can be either a wonderful breakfast, giving you a boost of energy for the whole day, or a light but satisfying dinner.

We will need:

• Squid -2 carcasses (about 500 grams frozen);
• Pickled sweet corn – 1 jar;
• Estonian cheese (or any other to your taste) – 180 grams;
• Onion head – 1 pc.;
• Light mayonnaise (or white yogurt) – 5 tablespoons;
• Salt.

Preparation:

1. Defrost and boil the squid as described above. Let cool and cut into thin strips, but not too long;
2. We remove the husks from the onion, wash them and chop them, preferably into rings. Then scald for a minute in boiling water, rinse with cool water, removing bitterness. Place in a strainer;
3. Grind Estonian cheese into shavings on a fine or medium grater (optional);
4. Drain the brine from the corn;
5. We assemble our salad with squid and corn, combining all the ingredients according to the recipe: squid strips, cheese shavings, onions, corn kernels. Season everything with mayonnaise or natural white yogurt. If you use the latter dressing option, you need to lightly salt everything.

Salad "Milady"

The combination of salty and sweet in salads recently entered the diet of our fellow citizens, however, it has managed to firmly establish itself. And not in vain, since ideally selected products not only will not spoil the taste of the dish, but are quite capable of making you love it and demand more. As mentioned above, squid goes well with vegetables and fruits, and this salad with squid and corn is a clear example of this.

We will need:

• Frozen squid – 350 grams;
• Multi-colored bell peppers – 2 pieces (different);
• Green apple, sweet and sour – 1 pc.;
• Sweet orange – 1 large;
• Sweet corn – 1 jar;
• Curly leaf lettuce – 5 leaves;
• Lightly salted cheese (“Russian”, “Smetankovy”) – 70 grams;
• Vegetable oil – 2 tbsp. l.;
• Hot Chili (powder) – a pinch optional;
• Vinegar 6% - 1 tbsp. l.

Preparation:

1. We defrost the squid and boil it according to the scheme described in the first tip of the article. Cool, remove films, if any, and cut thinly;
2. Wash the orange, remove the skin and white membranes, divide into slices. We cut each of them into 3 parts;
3. Wash the apple, peel it, remove the core and stem. Chop the pulp into thin strips;
4. We wash the multi-colored sweet peppers well, then cut them into halves. We remove all the seeds from the inside, cut out the stalk. Cut the pulp into thin cubes;
5. Grind the cheese on a grater;
6. Drain all the brine from the corn;
7. Let's prepare the salad dressing: combine vegetable oil with a pinch of chili powder, vinegar, mix;
8. We assemble our dish in layers: squid, orange slices, apple, peppers. Then pour the prepared dressing on top, then sprinkle with cheese shavings and let it sit in the cold for 3 hours. After which you can decorate as desired.

Tip: The salad will become even tastier if you add a handful of chopped walnuts to it.

Squids are considered healthy seafood. They contain complete protein, which is well and quickly absorbed by the human body. At the same time, the meat of these mollusks contains almost no fat, which makes it much healthier than the meat of warm-blooded animals.

For a salad of shellfish canned in their own juice you need:

• Chinese (salad) cabbage – 500 g;
• 1 can of squid in its own juice;
• 1 can of corn;
• eggs – 2-3 pcs.;
• mayonnaise – 150 g;
• green onion – 20 g;
• ground pepper.

Recipe:

• Open a can of squid. Drain the juice. Remove the pieces and cut them into strips. Place in a salad bowl.
• Also pour out all the juice from the can of corn. Pour the grain into the salad bowl with the squid.
• Boil the eggs, cool, peel. Cut into pieces and put in a salad bowl.
• Chop the Beijing cabbage into narrow strips. Carefully, without crushing, transfer the cabbage to the rest of the ingredients in the salad bowl.
• Finely chop the green onion and pour it into the salad bowl with the rest of the ingredients.
• Add pepper to taste and season the salad with mayonnaise. Stir and serve immediately.

Keep in mind that Peking cabbage is much more tender and juicier than white cabbage. It releases a lot of juice very quickly, and when the salad sits, it becomes watery.

Video on the topic:

Recipe for squid salad with corn, squid, shrimp

Squid and shrimp are among the most affordable seafood. Despite their budget price, they are as useful as expensive crabs or lobsters.

For the salad you will need:

• gutted, frozen squid – 1-1.2 kg;
• shrimp, peeled, boiled and frozen – 0.5 kg;
• 1 can of corn;
• cucumber – 100 g;
• dill – 20 g;
• sour cream – 100 ml;
• garlic;
• ground pepper.

Recipe:

• Wash the dill, shake off the water and chop finely with a knife. Place in sour cream, add pepper to taste and squeeze out a clove of garlic. Stir and place the dressing in the refrigerator for a while.
• Thaw shrimp and squid. Since the boiled shrimp is ready to eat, it can be put into the salad without additional processing, however, to make the dish more tasty and safe, you can heat 1 liter of water, add 5-6 g of salt and add a bay leaf, an umbrella of dill and peeled shrimp. 2-3 minutes after boiling, drain the crustaceans in a colander.
• Scald the defrosted squid, remove the skin and remaining entrails and place in a liter of boiling salted water. Cook for 2-3 minutes after boiling. Remove immediately and cool. Cut into strips.
• Drain the corn.
• Place corn, shrimp and squid in a salad bowl.

Add the dressing, stir and serve the dish to your guests.

Lenten salad with squid, corn, tomatoes

For a lean salad with squid, corn and tomatoes we will need:

• frozen squid – 800-900 g;
• tomatoes – 500 g;
• onions – 70 – 80 g;
• greens – 20 g;
• garlic;
• 1 can of corn;
• vegetable oil – 50 ml;
• soy sauce – 30 ml;
• salt to taste.

Cooking steps:

• Heat water to a boil and scald the thawed squid. Remove shellfish carcasses from remaining skin and internal organs and rinse.
• Place the carcasses in one row in a wide pan, boil 0.5-0.6 liters of water and pour the boiling water into the pan, add salt. When the carcasses boil for 1-2 minutes, remove the shellfish and cool them.
• Cut the squid into narrow strips.
• Cut ripe tomatoes crosswise at the top. Place them in boiling water for a minute. Remove and remove skin.
• Cut the tomatoes into slices. It is convenient to choose fleshy fruits with small seed chambers for this salad.
• Finely chop the onion, garlic and herbs.
• Open the jar, pour out the water, and pour the corn into the salad bowl.
• Add onions, herbs, garlic, squid and tomatoes to the corn.
• Lovers of soy sauce pour it into the salad, while opponents simply salt the salad to taste.
• Add vegetable oil and mix. It is not necessary to add olive oil; you can take cold-pressed, unrefined flaxseed or sunflower. Mix and serve the salad.

Video on the topic:

Salad with squid, corn, carrots and apple

This salad is very healthy. It not only contains complete protein, but also fresh carrots and apples, and is a source of vitamins, dietary fiber and organic acids.

For two servings of salad take:

• apple – 150 g;
• carrots – 70 – 80 g;
• half a can of corn;
• natural yogurt or low-fat sour cream – 100 g;
• salt;
• frozen squid – 600 g;
• onions – 50 g;
• lemon;
• greenery.

Recipe:

• After scalding the squid, remove the skin, remove the remaining entrails and films, wash and throw into salted boiling water.
• Two minutes after the boiled shellfish begins to boil, remove, cool and cut into strips or rings.
• Wash the carrots and grate the root vegetable using a grater with large teeth.
• Cut the washed apple into halves, remove the seeds and grate coarsely. You can peel an apple, but the skin contains the most vitamins. To prevent it from darkening, you need to sprinkle it with lemon juice.
• Cut the onion into thin half rings.
• Place all ingredients and corn into a salad bowl, salt the salad to taste and season with sour cream or natural yogurt.
• Stir and serve the dish.

Salad with squid, corn and mushrooms

For this salad you will need:

• boiled squid – 3-4 pcs. weighing about 350 g;
• mayonnaise;
• canned champignons – 200 g (without water);
• can of corn;
• dill – 10 g;
• black pepper.

Cooking steps:

• Cut the mushrooms into slices. You can also use homemade mushrooms for the salad.
• Uncork the jar, pour out the juice, leave only the corn kernels inside.
• Cut the squid into thin strips.
• Place squid, mushrooms, and corn in a salad bowl and season to taste.
• Add mayonnaise, stir, sprinkle with chopped dill. Salad ready.

Squid has long been known as a complete dietary product containing a sufficient amount of iodine. It is rich in protein, a whole complex of vitamins and amino acids, and polyunsaturated fats. Its meat has not only excellent taste, but also valuable nutritional properties. In our country, seafood became available not so long ago, but, nevertheless, the classic salad with squid and corn based on it has already won the recognition of real gourmets.

In our latitudes, squid are often sold frozen carcasses. Nowadays, a canned version is increasingly appearing in supermarkets - “Squid in Oil”, both natural and with the addition of herbs and spices. Squid fillet goes well with vegetable side dishes, it is especially good with potatoes, and is suitable for preparing various cold appetizers and salads. It can be combined with other seafood, as well as mushrooms and nuts. Squid “loves” all kinds of dressings and sauces based on vegetable oil, mayonnaise, and so on. There are many ways to prepare this dietary meat: it is boiled, fried, baked, steamed, marinated, and in each version the squid reveals its rich taste in a new way.

How to properly cook squid?

A very important step before cooking squid is processing and cutting the meat. If you bought frozen fillets, you need to keep them at room temperature or in cold water. The skin must be removed. To do this, put the squid in a bowl and pour boiling water over it - the film will curl and quickly pull away from the fillet. After which you can easily remove it with your hands or carefully pry it off with a knife. It is very important not to overcook the cleaned meat, otherwise it will become tight and tough. Squid is usually boiled for 2-3 minutes in lightly salted water. You need to take 3 times more liquid than the weight of the product itself. Some housewives add the juice of half a lemon to boiling water, and the meat becomes soft.

Delicate squid salad for every day

When there is not enough time to prepare multi-component complex dishes, this salad will come to the rescue, which can be served with any side dish, potatoes or stewed vegetables, pasta and cereals. You can also eat it as an independent dish.

Ingredients:

• Squid - 5 pieces
• Egg - 4 pieces
• Mayonnaise - 2-3 tablespoons
• Greens - 1 bunch
• Salt, spices - to your taste

Cooking method:

First, take the squid carcasses, peel them from films and throw them into boiling water for 2-3 minutes. When the squid is boiled, remove from boiling water and cool. It is better not to finely chop the squid, but to cut it into strips of medium or large size - in this case its taste will be more intense. Place the corn in a colander, then add the dry corn to the chopped squid. Eggs should be boiled, peeled and cut into cubes. Any greens go well with this salad: dill, parsley, and, if desired, green onions. Wash the greens thoroughly, dry them on a towel and chop them with a knife. Add salt and pepper to taste. Then add a few spoons of mayonnaise and mix, decorate with herbs - the salad is ready.

Salad with squid and corn “Martovsky”

It is not for nothing that the inhabitants of the Mediterranean are considered to have good health and live long lives. They eat a large amount of seafood, one of which is squid. It has a delicate taste and dense structure, works well in various salads and acquires many flavor shades in combination with different components. Pineapple and corn add a juicy sweetness to the squid and highlight its natural flavor.

Ingredients:

• Squid - 3 pieces
• Canned corn - 1 can
• Canned pineapples - 1 can
• Fresh cucumber - 4 pieces
• Egg - 5 pieces
• Lemon - 1 piece
• Mayonnaise - 4 tablespoons
• spices, salt - to your taste

Cooking method:

To make this salad, squid should be defrosted, the carcasses should be cleaned of entrails, the meat should be removed from the skin and boiled in salted water for 2-3 minutes. Make sure that the squids are not in boiling water for more than 3 minutes. If the squid is still overcooked and becomes “rubbery” and tough, then cook it further. The process will take 30-40 minutes, the carcass will decrease in size and volume, but it will become soft again.

When the squid is ready, remove it from the water and cool it. Dice all salad ingredients. In a deep bowl, mix the remaining ingredients: corn, chopped pineapples, add boiled eggs to the salad. A fresh cucumber will add spring March freshness to this salad: peel it and cut it into cubes - like other products. Then grate the lemon zest, only on a fine grater, and add it to the salad. All ingredients should be mixed well and then mayonnaise should be added to them. The “March” salad will look beautiful if it is served in bowls and garnished with a slice of lemon.

Squid salad with seaweed

Squid goes surprisingly well with various vegetables: fresh, stewed, pickled. It is especially wonderful in combination with seaweed. We suggest preparing a light but at the same time nutritious salad of squid and pickled seaweed. It should be remembered that squid meat is a protein product, and it must be handled very carefully during cooking.

Ingredients:

For the salad:

• Squid - 4 pieces
• Canned corn - 1 can
• Pickled seaweed - 300 grams
• One onion
• Carrots - 1 piece

For refueling:

• Vinegar 3% - 1 teaspoon
• Vegetable oil - 3 tablespoons
• Salt, spices - add to your taste

Cooking method:

The seaweed for this salad can be taken already marinated, natural or with spices - choose according to your taste. The cabbage needs to be freed from the brine and cut a little with a knife so that it is not too long. Add finely chopped onion to it, mix it with kelp and leave it to marinate.

Process the squid (defrost, clean), boil in salted water for several minutes, cut into long strips. Add canned sweet corn. It is better to grate the carrots on a coarse or medium grater and add them to the salad and mix. The salad will be much piquant if you prepare a simple dressing instead of simple vegetable oil. So, mix vegetable oil, a teaspoon of weak vinegar, salt and spices in a separate bowl. Pour this dressing generously over the salad and place on plates.

Avocado salad with squid and bell pepper

We suggest preparing a light salad with vegetables and fruits, as well as the main character of our article - squid. Don't forget that squid is a dietary product: it contains a lot of protein and relatively few calories - only 100 kcal per 100 grams. Seafood is easily digestible and, unlike meat, is quickly digested. Suitable for those who are on a diet, watching their figure, or simply do not want to burden the body with heavy food at the moment.

Ingredients:

For the salad:

• Squid - 4 pieces
• Canned corn - 1 can
• Avocado - 1 piece
• Bell pepper (red, yellow) - 2 pieces
• Pistachios - 100 grams
• Lettuce leaves - 1 bunch
• Lemon - 1 piece

For the sauce:

• Olive oil - 4 tablespoons
• Ginger (fresh) - 2 pieces
• Mustard with grains - 1 teaspoon
• Honey - 1 teaspoon

Cooking method:

For this salad, we suggest taking canned or natural squid in oil, with aromatic herbs or spices - in a word, whatever you like best. Drain off excess oil and transfer to a salad bowl. If necessary, cut the strips in several places. Wash the avocado, peel it and divide it in half. Remove the pit and cut the fruit pulp into small slices. Sprinkle with the juice of half a lemon. Drain excess liquid from the corn and add to the rest of the salad. Peel the bell peppers and cut them into equal strips. Remove the shells from the nuts and then dry them in the oven or in a frying pan for a few minutes, waiting until they brown a little.

Now is the time to make the salad dressing. The ginger needs to be peeled and finely grated. In a separate deep bowl, thoroughly whisk the olive oil, mustard and honey, add salt and pepper. At the end, add grated ginger and stir. Now it's a matter of design. You need to assemble the dish beautifully: place lettuce leaves on a large plate, place squid, avocado and pepper on top. Add some corn. Top generously with pistachios and generously drizzle with dressing. Leave the salad to soak for 10-15 minutes, and then you can safely serve it on the table!

Squid salad with mushrooms

Another successful ingredient for squid is mushrooms: you can use different varieties of them in this salad (champignons, honey mushrooms, porcini mushrooms, boletus mushrooms are best suited). You can buy mushrooms either marinated in jars or raw and cook them yourself. We suggest adding the most common to this salad - pickled champignons.

Ingredients:

For the salad:

• Beijing cabbage - 1 piece
• Canned corn - 1 can
• Champignon mushrooms - 1 jar
• Squid - 2 pieces
• Tomatoes - 4 pieces
• Green onions - ½ bunch

For the sauce:

• Soy sauce - 2 teaspoons
• Vegetable oil - 4 tablespoons
• Lemon juice - 2 teaspoons
• Salt, pepper - add to your taste

Cooking method:

Quickly boil the squid in boiling water, and then cut into small strips. Place in a salad bowl. Drain the corn in a colander and then add it to the squid. Strain the mushrooms and cut into large pieces. Add sliced ​​tomatoes and finely chopped Chinese cabbage to the salad. Mix all ingredients well. You can start preparing the spicy sauce. To do this, mix vegetable oil, lemon juice, soy sauce, add salt and pepper to them, based on your taste. Season the salad with the sauce and garnish with green onions. Then keep in the refrigerator, serve and enjoy the richness of taste!

Knowing how to properly cook squid, what products to add to salads, you can easily and confidently create new dishes, create fantasies and delight family members with fresh taste masterpieces! Bon appetit!

Discussion 0

Similar materials