Squid salad
WHAT YOU WILL NEED
From ingredients
6 products
Eggs
Vegetables
Dressing
SIMPLE PROCESS
Step by step recipe
The golden rule: do not overcook seafood, or it will turn rubbery. Boil squid and shrimp for just 2–3 minutes after the water returns to a boil, and eggs for exactly 10 minutes, then immediately cool in ice water. Dice all ingredients into even small cubes – this ensures neat presentation and even coating. Add mayonnaise at the very end and fold gently to preserve texture.
Prep the Seafood
If using frozen squid and shrimp, thaw them in cold water or overnight in the fridge. Clean the squid tubes by removing the skin and cartilage, rinse well. Peel and devein the shrimp if not already done.
Boil Squid and Eggs
Bring a large pot of salted water to a rolling boil. Add the squid and cook for 2–3 minutes until opaque, then transfer to a bowl of ice water. In the same water, boil the eggs for 10 minutes (hard-boiled). Cool them under cold running water.
Boil the Shrimp
Bring fresh salted water to a boil (or reuse the water after eggs). Add the shrimp and cook for 1–2 minutes until pink and floating. Drain and immediately plunge into ice water, then pat dry.
Chop All Ingredients
Peel the eggs. Dice the squid, shrimp, eggs, cucumber, and onion into small pieces about ¼ inch (0.5 cm). Uniform dicing ensures even flavor distribution and a neat appearance.
Dress and Mix
Place all chopped ingredients in a large bowl. Add mayonnaise, season with salt and pepper to taste. Gently fold everything together with a spoon, being careful not to crush the pieces. Add a little more mayo if it seems dry.
Serve
Transfer the salad to a serving bowl or individual ramekins. Garnish with fresh dill or parsley, and add a few whole shrimp on top for a decorative touch. Serve chilled – perfect as an appetizer or light dinner.
CHEF'S TIP
Choosing the Best Squid
Opt for chilled squid with a pinkish-white color and no strong fishy odor. If frozen, choose those with a thin ice glaze – it indicates proper freezing. Thaw completely before cooking.
Secret to Tender Shrimp
Shrimp cook even faster than squid – 1–2 minutes after boiling. Once they turn pink and float, drain and plunge into cold water immediately to stop cooking. Overcooking makes them tough.
Keep Cucumber Crunchy
To avoid a watery salad, dice the cucumber, sprinkle with a pinch of salt, let sit for 5 minutes, then drain any released liquid. This preserves the crisp texture and prevents sogginess.
Lighten Up the Dressing
Replace half the mayonnaise with plain Greek yogurt (1:1 ratio) – it cuts calories and adds a refreshing tang. A squeeze of lemon juice elevates the flavor even more.
SUBSTITUTIONS
Add your taste
- Swap Mayo for Sour Cream-Mustard Sauce Mix 2 tbsp sour cream with 2 tbsp mayo (or substitute with Greek yogurt) and add 1 tsp Dijon mustard – you'll get a zesty, lower-fat dressing that pairs wonderfully with seafood.
- Vegetarian Version with Mushrooms Replace squid and shrimp with marinated champignons or sautéed oyster mushrooms – they offer a similar meaty texture and umami taste, perfect for plant-based eaters.
- Add Fresh Herbs for Extra Aroma Instead of red onion, try green onions or fresh dill – they add a burst of freshness and color. You can also serve the salad on a bed of lettuce leaves for a gorgeous presentation.
- Make It Heartier Add about 3.5 oz (100 g) of boiled potatoes or rice – this turns the salad into a more substantial main course, ideal for lunch.
HOW TO STORE
How to Store Squid and Shrimp Salad
This salad is best enjoyed fresh. If you have leftovers, cool to room temperature, transfer to an airtight container, and refrigerate. It keeps for up to 12 hours – seafood and mayonnaise don't stay fresh longer. Do not freeze, as thawing will make the ingredients watery and rubbery. Before serving, take it out 10–15 minutes in advance to let it come to room temperature, and garnish with fresh herbs if needed.
GOOD TO KNOW