Salad with squid and pickles: recipes

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Squid is an affordable and incredibly he althy seafood rich in easily digestible protein, essential amino acids, polyunsaturated fats and other valuable substances. Despite all its properties and the absence of a characteristic fishy smell, it is not in great demand among domestic housewives. And it’s completely in vain, because you can make a lot of different goodies from it. In today's publication, we will look at several original salad recipes with squid and pickles.

With hot pepper

This interesting spicy salad will surely appeal to lovers of spicy food. It consists of a minimum set of ingredients, and homemade sauce is used as a dressing. To prepare this dish, you will need:

• 4 frozen squid carcasses.
• According to average fresh andpickles.
• ½ green hot pepper.
• Lemon (for decoration).

To create the sauce for the salad with squid and pickles, you will need:

• 2 tbsp. l. good mayonnaise.
• 1 tbsp l. ketchup.
• ¼ medium onion.
• A clove of garlic.
• 1 tsp sesame oil.

Washed and peeled squids are immersed in boiling water for a couple of minutes, cooled, cut into strips and poured into a deep bowl. Cucumber sticks and chopped hot peppers are also sent to it. All this is mixed with a sauce made from mayonnaise, ketchup, chopped onion, crushed garlic and sesame oil, and decorated with lemon slices.

With mushrooms

We draw your attention to another not very complicated recipe for a salad of pickles and squid. To replicate it in your own kitchen, you will need:

• 200 g raw mushrooms.
• 300g frozen squid.
• 3 chicken eggs.
• 2 pickles.
• 3 tbsp. l. freshly squeezed lemon juice.
• 2 bulbs.
• 50ml refined vegetable oil.
• S alt, fragrant spices, herbs and mayonnaise.

You need to start preparing a salad with squid, pickles and mushrooms by processing components that require frying or boiling. Washed champignons are cut into slices, browned in vegetable oil, not forgettings alt, and transfer to a deep bowl. In the freed frying pan, fry the chopped onion and send it to the mushrooms. Pieces of thermally processed squid, chopped boiled eggs and strips of cucumbers are also added there. The finished dish is s alted, peppered, poured with fresh lemon juice, mixed with mayonnaise and decorated with herbs.

With carrots and canned peas

This high-calorie salad with squid and pickles is perfect for a complete family dinner. It has a relatively high energy value and a pleasant, slightly sweet taste. To prepare it, you will need:

• 300g squid (canned).
• A small jar of green peas.
• 2 carrots.
• 3 pickles.
• 3 potatoes.
• S alt, spices and mayonnaise.

Potatoes and carrots are boiled in their uniforms, cooled, peeled, cut into not very large cubes and put in a salad bowl. Peas, canned squid strips and grated cucumbers are also added to it. All this is s alted, peppered and mixed with mayonnaise.

With cheese and onions

This simple and fairly light salad of squid, eggs and pickles is ready in just fifteen minutes. Due to the absence of mayonnaise, it turns out to be low-calorie and can be used for dietary nutrition. To prepare it, you will need:

• 170 g canned squid.
• Small red onion.
• Medium pickle.
• Large egg.
• Bunch of greenfeather bow.
• 100 g good hard cheese.
• Olive oil.

Pre-boiled and peeled egg is processed with a coarse grater and poured into a salad bowl. Cheese cubes, canned squid strips, chopped green and red onions are also sent there. The resulting salad is mixed with grated cucumber and olive oil.

With seaweed

This interesting dietary salad of pickled cucumbers and squid will surely appeal to young ladies who are watching their figure. It is good because it does not contain a single gram of mayonnaise and other harmful or fatty components. To create it you will need:

• 2 squid.
• A can of seaweed (canned).
• 2 pickles.
• Small onion.
• ½ art. l. 9% vinegar.
• 1, 5 sec. l. good olive oil.
• S alt and fragrant spices.

Washed and peeled squids are dipped in boiling water for a couple of minutes, cooled, chopped into thin straws and poured into a deep container. Chopped onions, chopped cucumbers and seaweed are also sent to it. All this is mixed with s alt, spices, vinegar and olive oil, and then put in the refrigerator for several hours.

With peas and mushrooms

This puff salad with squid, pickles and eggs not only tastes great, but also looks very attractive. Therefore, it can be safely prepared forarrival of guests. For this you will need:

• 5 carcasses of squid.
• 400 g raw mushrooms.
• Medium carrot.
• Small onion.
• 400g green peas (canned).
• 100 g good hard cheese.
• 3 pickles.
• 4 chicken eggs.
• 300g quality mayonnaise.
• S alt and vegetable oil.

Carrots and eggs are rinsed under the tap, boiled in different pots, cooled, peeled and chopped without mixing with each other. Mushrooms are cut into cubes and fried together with chopped onion in heated vegetable fat, not forgetting to add s alt.

Strips of heat-treated squid, grated cucumbers, chopped carrots, mushrooms, cheese chips, green peas and eggs are alternately laid out in a flat-bottomed plate. A mayonnaise mesh is applied to each of the above layers. The resulting dish is decorated to your liking and kept in the refrigerator for a short time.

With pumpkin

This salad with squid and pickles will please even those who are not too fond of seafood. It has a pleasant, slightly sweet taste and does not leave a feeling of heaviness in the stomach. To create it you will need:

• Fresh-frozen squid carcass.
• 110 g mushrooms.
• 60g pumpkin.
• 2 chicken eggs.
• 2 pickles.
• Vegetable oil, parsley and mayonnaise.

Squid is defrosted, washed, freed from everything unnecessary and not for longboiled in boiling water. The carcass prepared in this way is completely cooled and chopped into thin straws. Washed mushrooms are cut into plastics and fried in heated vegetable fat along with pumpkin cubes. Then vegetables and seafood are laid out in a deep clean container and mixed with boiled chopped eggs, chopped cucumbers and mayonnaise. The resulting dish is sprinkled with chopped parsley or any other herbs.

With shrimps and tomatoes

This spicy salad with squid and pickles has an interesting refreshing taste and light aroma. It is an unusually successful combination of cheese, vegetables and seafood. To prepare it you will need:

• 200 g peeled frozen shrimp.
• 200 g champignons (pickled).
• 200g squid.
• 4 eggs.
• Small onion.
• 2 pickles.
• 2 tomatoes.
• 200 g good hard cheese.
• S alt.
• Vegetable oil or mayonnaise.

Thawed and washed seafood is boiled, cooled and chopped into strips. Then they are combined with champignon cubes, onion half rings and tomato slices. All this is mixed with chopped boiled eggs, chopped mushrooms and cheese chips. The resulting dish is s alted and sprinkled with mayonnaise or vegetable oil.

With sorrel and potatoes

This fortified salad is also based on seafood and vegetables. To make it tasty andhe althy dish, you will need:

• 250g hot smoked squid.
• 4 young potatoes.
• Bunch of fresh sorrel.
• 2 eggs.
• Small onion.
• 2 medium pickles.
• 1 tsp not very spicy mustard.
• S alt, vegetable oil and herbs.

Pre-washed potatoes are boiled in their uniforms, cooled, peeled, cut into cubes and transferred to a deep salad bowl. Strips of smoked squid, circles of hard-boiled eggs, onion half rings and cucumber sticks are also sent to it. All this is mixed with chopped herbs and chopped sorrel, and then poured over with a sauce consisting of s alt, mustard and vegetable oil. This dish should be served immediately after preparation. After standing for a while, it begins to quickly lose its aesthetic appeal and taste.