Easy squid salad with lemon, vinegar and fresh vegetables
Portions: 5 persons | Preparation: 25 minutes
The tender squid, which tastes slightly like garlic and hardly like fish, goes very well with the fresh cucumbers, juicy peppers and crunchy carrots in this salad.
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- 600-650 g squid
- 1 lemon
- 1 tbsp wine vinegar
- 80 ml olive oil
- 1 clove of garlic
- ½ tsp salt
- ¼ tsp pepper
- 1 red onion
- 1 paprika
- 2 pickles
- 1 carrot
- 1 lettuce heart
- cutting board
- garlic press
- salad bowl
- salad plate
- dressing shaker
- Clean the squid by completely peeling off the dark skin.
- Rinse well inside and out under cold running water.
- Cut into rings approx. 1 cm wide.
- Bring a saucepan of salted water to the boil.
- The Cook the squid rings in it very briefly (only 40-60 seconds).
- Put in a sieve and rinse with cold water.
- Peel and rinse the red onion, carrot and garlic.
- Cut the onion into half rings.
- Press the garlic , grate the carrot into fine strips using a vegetable slicer with a V-slicer.
- Rinse the peppers briefly under cold water and dry them.
- Remove the core.
- Cut the pods into fine strips.
- Wash the cucumbers, dry them and do the same Cut into strips.
- Wash the lemon, squeeze out 2 tablespoons of juice.
Prepare the salad dressing
- In a small bowl, mix the lemon juice, vinegar and oil with salt, pepper and garlic and mix well to form a dressing.
- Add the onions to the dressing , leave for 5 minutes and remove.
- Put the prepared vegetables and the squid rings in a large bowl.
- Pour the dressing over them and stir well.
- Let the salad sit in the fridge for about 2-3 hours.
- Approx. Remove from fridge 30 minutes before serving and arrange on a salad plate with chopped hearts of lettuce