Squid, Egg, and Cucumber Salad
A light salad with boiled squid, hard-boiled egg, cucumber, and green onion in a yogurt-mayonnaise dressing.
- Time
- 25 min
- Serving
- 317 kcal
- Ingredients
- ≈ $3.46
- Protein
- 36 g
Ingredients
- 1 Squid tubespack 500 g ≈ $8.00 150 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Cucumbers≈ $3.67 per kg 100 g
- 4 Green onionspack 50 g ≈ $1.30 10 g
- 5 Plain yogurtpack 300 g ≈ $2.19 30 g
- 6 Mayonnaise 10 g
- 7 Lemon≈ $4.70 per kg 5 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the egg for 10 minutes, cool in cold water, peel, and chop into small cubes.
Clean the squid1 by removing the membrane and rinsing. Salt the water, bring to a boil, and cook the squid for exactly 2 minutes until it turns opaque and firm.
Cool the squid1 immediately under cold water, pat dry, and slice into 0.5–1 cm rings.
Cut the cucumber3 into thin strips and finely chop the green4 onion.
Mix yogurt, mayonnaise, and lemon7 juice, then season with salt.
Combine the squid1, egg, cucumber3, and onion, toss with the dressing, and serve chilled.
Tips
- Why it works
- Boil squid for exactly 2 minutes to prevent it from turning rubbery. Overcooking makes it tough and chewy. Use a timer.
- Substitutions
- Replace yogurt with sour cream (30g) for a richer texture. Skip lemon if you dislike acidity; add 1 tsp vinegar instead.
- Common mistakes
- Overcooked squid looks opaque and feels firm; if it smells fishy, it’s spoiled. Check freshness before boiling.
- Storing and reheating
- Eat within 2 days. Reheat squid and egg separately in a pan for 1 minute; cucumber stays fresh raw.
- Serve with
- Pair with warm pita bread or crusty sourdough to soak up the dressing. Works for a light summer dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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