Squid, Egg, and Fresh Cucumber Salad
A tender, light salad with squid, hard-boiled egg, cucumber, and fresh herbs. Quick to make and stays refreshing thanks to a yogurt dressing.
- Time
- 15 min
- Serving
- 276 kcal
- Ingredients
- ≈ $3.89
- Protein
- 38 g
Ingredients
- 1 Squid tubespack 500 g ≈ $8.00 160 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 45 g
- 6 Dillpack 50 g ≈ $1.80 5 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the egg for 9 minutes, cool, and chop into cubes.
Blanch the squid1 in boiling salted water for 2 minutes, then cool immediately.
Slice the squid1 into thin strips and the cucumber3 into matchsticks.
Combine the squid1, egg, cucumber3, green4 onion, and dill6.
Toss with yogurt, season with salt and pepper, and serve chilled.
Tips
- Why it works
- Cook the squid for only 2 minutes so it doesn't turn rubbery. If you overcook it, it becomes tough and loses its tenderness.
- Substitutions
- Replace the yogurt with 30 g of sour cream for a richer taste. You can leave out the cucumber if it tastes bitter.
- Common mistakes
- If the egg is overcooked, it will be gray and crumbly when sliced. Boil it for exactly 9 minutes.
- Storing and reheating
- Keeps for 2 days in the fridge. Stir before serving so the dressing spreads evenly.
- Serve with
- Serve with warm bread or on a festive table with white wine.
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