Lenten salads with squid

Lenten salad with squid recipe

– 150 g squid;
– 4 potatoes;
– 1 carrot;
– 2-3 pickled cucumbers;
– 1 onion;
– 1 tsp.
vinegar; - salt;
- sugar;
– lean mayonnaise to taste;
- greenery.

– 3 chicken eggs,
– 500 g squid,
– 1 onion,
– 2 new cucumbers,
– mayonnaise or sour cream to taste,
– salt to taste.

– 250 g squid,
– 150 g cheese,
– 1 tomato,
– 1 clove of garlic,
– mayonnaise to taste.

– a head of onion,
– one carrot,
– one pickled cucumber,
– two potatoes, –
one beet,
– 35 g smoked squid,
– 50 ml vegetable oil,
– 1 tbsp. spoon of vinegar.

– 1 squid carcass,
– 1 fresh cucumber,
– 1 onion,
– 1 carrot,
– 1 clove of garlic,
– 1 tbsp.
l. sunflower oil, – salt.

– herring fillet – 100 grams,
– potatoes – 1 pc.,
– chicken egg – 1 pc.,
– clam – 1 carcass,
– tomato – 1 pc.,
– dill – 1 bunch,
– green peas – 2 tablespoons,
– vegetable oil – 2 tablespoons,
– pickled cucumber – 1 piece,
– pepper to taste,
– purple onion – 0.5 onions.
– salt to taste,
– vinegar – 3 grams.

– green beans – 100 grams,
– shellfish – 1 carcass,
– onion (purple) – 0.5 onions,
– pickled cucumber – 1 pc.,
– pepper to taste,
– salt to taste,
– vinegar – half a teaspoon ,
– vegetable oil to taste.

– shellfish – 1 carcass,
– carrots – 1 pc.,
– pickled cucumber – 1 pc.,
– seaweed – 100 g,
– onion – 1/2 pc.,
– plant.
oil – 2 tbsp. l., – vinegar – 1/2 tsp.,
– pepper.

– carrots – 2 pcs.,
– squid – 3-4 carcasses,
– soy sauce,
– onion – 1 pc.,
– garlic – 2 teeth,
– sesame seeds.

– squid – 200 gr.;
– carrots – 2 pcs.;
– onion – 2 pcs.;
– vegetable oil – 2 tbsp;
– soy sauce – 2 tbsp;
– sesame;
– salt – 0.25 tsp;
– parsley – for decoration;
– ground reddish pepper.

– 1 tube of squid;
– 200 gr.
shrimp; – 100 gr.
pitted olives; – 1 sweet pepper;
– 3 cherry tomatoes;
– 0.5 pcs.
Crimean onion; – 1 tbsp.
salt; – 1 tsp.
spices for fish; – 1.5 l.
filtered water; – 1 tbsp.
soy sauce; – 1 tbsp olive oil;
– 1 tsp.
honey; – 20 gr. sesame

– 2 squid carcasses;
– 2 cucumbers;
– 2 stalks of celery;
– 2 apples;
– 2 cloves of garlic;
– 5 tbsp.
l. olive oil; – pepper and salt;
– juice of half a lemon.

Lenten squid salad

How to cook
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Ingredients

frozen squid 0.5 - 0.8 kg. (whoever likes it)
carrots 2 pcs.
potatoes – 3 pcs.
pickled cucumbers – 3 pcs.
Lenten mayonnaise
vegetable oil
salt

Step-by-step manufacturing recipe

Boil the squid in boiling salted water for 3 minutes, cool, remove the film and cut into small strips.

Grate the carrots on a large grater, fry in vegetable oil, and cool.

Boil the potatoes, cool, cut into small cubes.

Finely chop the cucumbers.

Mix all ingredients, season with lean mayonnaise, add salt and serve

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Comments

And the mollusk, it’s also an animal, is it really possible to eat it? =)

And it looks so appetizing =))

I like it a bit low in calories. And the squids are just a godsend

It’s possible, it’s possible, this bloodless creature, like mushrooms, only lives in water.

Although some priests absolutely say that all exotic things are not good during Lent, but in our time squids are not that exotic, like pineapples in the 80s)))

Lenten salad with squid

On fasting days, we often think about our own physical and spiritual state; it is at this time that our whole essence reaches out to God. But what can we do for people who cannot follow strict rules and completely abstain from food? Quite easy-to-prepare low-fat dishes from fish, seafood or vegetables will come to the rescue, for example - lean salad with squid !

Ingredients for making lean squid salad:

Canned shellfish 1 jar
Tomato (fresh) 1 piece
Cucumber (fresh) 1 piece
Lettuce (leaves) 5 pieces
Vegetable oil to taste
Salt to taste
Ground dark pepper to taste
Lemon juice (freshly squeezed) 1 teaspoon

Making lean salad with squid:

Step 1: prepare the ingredients.

First, prepare all the ingredients. We wash the cucumber, tomato and fresh lettuce leaves under cool running water. Then we dry the vegetables with cardboard kitchen towels and shake off excess water from the greens.

We cut off the ends of the cucumber on both sides, and the space on the tomato where the stalk was attached. Next, we place them one by one on a cutting board and chop them: into layers, rings, quarters, half rings, cubes, or as you like.

The shape of the tenderloin is unprincipled, but it is better that the size of the pieces does not exceed 3 centimeters, and the thickness is 1 - 1.5 centimeters, then the vegetables will release a lot of juice and be moderately saturated with dressing.

When the issue with the tenderloin has resolved, we transfer the chopped products into a bowl.

We also pick up lettuce leaves there with clean hands. After this, using a can opener, open the jar of squid and throw its contents into a colander. We leave the seafood in it for 5 - 7 minutes so that the remaining water drains, and then proceed as desired.

If these are squid rings, you can throw them whole or chop them into narrow strips, but from time to time they are preserved already sliced, then there is simply no choice. Transfer the cooked seafood to a bowl with chopped vegetables and proceed to the next step.

Step 2: prepare the squid salad.

In a bowl with squid, vegetables, and lettuce leaves, add salt and dark ground pepper to taste. Mix everything thoroughly until the mixture is homogeneous, season with freshly squeezed lemon juice and vegetable oil. Again, mix all the salad ingredients until smooth, transfer the finished dish to a salad bowl and serve.

Squid salad: recipes with vegetables, mushrooms, seafood

Squid salad is an appetizer that can be prepared using both classic and unusual products. Indescribable deliciousness will replace the already boring “Mimosa”, “Vinaigrette”, “Olivier” at a festive event. You can treat yourself to a healthy and nutritious dish even during fasting or dieting (Diet is a set of rules for human consumption of food) .

Squid was used in cooking back in Ancient Greece. Seafood was on the menu of the poor. But in the Roman Empire, squids were an integral part of the ceremonial feast of the nobility. Now they are in the kitchens of almost all countries of the world. Their carcasses and tentacles are used to make salads and other dishes. In home cooking, housewives prefer carcasses. The tentacles are mainly dried or pickled as part of sea cocktails. Residents of the Land of the Rising Sun and the Chinese often eat the eyes and suckers of squid. These parts are previously dried in a frying pan and then added to dishes.

Usefulness of shellfish

The beneficial characteristics of seafood are superior and quantitatively superior to those of such types of meat as chicken, turkey, and beef.

Squirrels. 81% of the product is protein. Its use allows you to maintain good tone and improve muscle development. Squid is a good food that allows athletes to increase muscle mass.
Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) . It contains vitamins (a low molecular weight organic compound of relatively simple structure, essential for all living things) B, E, PP, C. Their use provokes intellectual activity, memory, and immunity.
Polyunsaturated fats . They are needed for the proper functioning of the liver, maintaining the normal balance of lipids in the blood (the internal environment of the human and animal body) , and preventing the development of atherosclerosis (atherosclerosis is a chronic disease of the arteries of the elastic and muscular-elastic type) .
Magnesium. Needed for the functioning of the nervous and endocrine systems, maintains dental health. Affects glucose absorption.
Iron . It is an integral part of hemoglobin - a substance that carries oxygen into cells, as well as myoglobin - a component of muscle tissue similar in action (the structure of tissues of living organisms is studied by the science of histology) .
Iodine . It is a component of thyroid hormones; if it is deficient, intellectual activity suffers, memory and attention are impaired, and problems with the reproductive system also appear.
Selenium. Participates in the work of the immune system, protects cellular DNA (Deoxyribonucleic acid is a macromolecule that ensures storage, transmission from generation to generation and implementation of the genetic program for the development and functioning of living organisms) , is part of almost all hormones, and protects against pathologies of the cardiovascular system.
Calcium. It is part of bone tissue (the structure of tissues of living organisms is studied by the science of histology) , and is an integral component of the blood coagulation system (the internal environment of the human and animal body) .

Rules for making snacks

There are about 200 species of mollusks. There are only about 10 of them on store shelves. Commander, Patagonian, and Peruvian squid are the most common varieties.

Selecting the main ingredient

If the recipe requires non-canned squid, then it is recommended to pay attention to frozen or chilled products. It can be a carcass, rings or fillet. The carcass is excellent for salads. Knowing several aspects, you can choose a high-quality and fresh product.

Freezing. You can determine the freezing properties by paying attention to the amount of ice and the integrity of the skin. Frozen shellfish should be covered with ice no more than 8% of the total weight. The skin does not have to be damaged.
Color . The film cannot be monotonous. Often this is a combination of pink, grayish, and purple colors. And the meat absolutely must be snow-white.

Cleaning

Shellfish appetizers go untried unless the hostess understands how to clean the main ingredient. To remove the film from a frozen or chilled product, you need to pour boiling water over the shellfish. (This way, most of the film is removed without the help of others). After draining the hot water, the product is washed with cool running water. Then you should remove the remaining film and entrails.

If the mollusk was purchased whole, then the head is cut off first. The tentacles can be used because they are cut off near the eyes. They also have a skin, which is removed according to a similar principle.

Traditional recipe

shellfish - 600 g;
four medium-sized testicles;
a head of onion or a small bunch of greenish feathers;
spices to taste;
four tablespoons of mayonnaise.

To boil the carcasses, place previously cleaned shellfish in boiling water with spices and hold for no more than 2 minutes.
We take out the carcasses, cool and cut them into half rings or strips.
Cut the boiled and peeled eggs into small cubes or three on a large grater.
Finely chop green or pickled onions.
Mix the products, salt and pepper, add mayonnaise.

Warm versions

The highlight of warm appetizers is that, if desired by the culinary specialist, they are simply transformed into cool ones and receive a different flavor color. You just need to keep the dish in the refrigerator for half an hour. You can decorate such snacks with lettuce leaves and quail eggs.

With bell pepper

three to four medium shellfish carcasses;
two sweet bell peppers;
one onion;
three tablespoons of olives or black olives;
one garlic clove;
one tablespoon of soy sauce;
one teaspoon of balsamic vinegar;
5 tablespoons of olive oil;
sprigs of parsley.

Chop the pepper into strips, cut the onion into rings, finely chop the garlic.
Add olives whole or cut into large rings.
Mix seasonings. Add dark ground pepper if desired.
Pour the mixture over the vegetables.
Cut the squid into thin rings and fry in olive oil for no more than one minute over high heat.
Add soy sauce to the seafood and leave to marinate for 5 minutes.
Mix the ingredients and decorate with parsley sprigs.

With mushrooms

squid - 300 g;
mushrooms (champignons) - 200 g;
one onion;
walnuts - 50 g;
hard cheese - 80 g;
spices to taste;
mayonnaise.

We cook according to the rules of shellfish. Cut into thin rings.
Cut mushrooms and onions into small slices or cubes, fry for 10 minutes and add walnuts.
Add to squid.
Add mayonnaise, spices and sprinkle with grated cheese.

With tofu

one squid carcass;
Chinese cabbage to taste;
tofu - 50 g;
one cucumber;
two tomatoes (one is possible);
a bunch of green onions;
one hot reddish pepper;
one tablespoon of vegetable oil.

Chop the vegetables.
Cut the tofu into cubes and fry with pepper until golden brown.
Place fried squid rings (no more than a couple of minutes in a frying pan) and tofu on the vegetables.
Add chopped onion and season with soy sauce to taste.

Lenten dishes

Dietary and light salads can be prepared not only during fasting. The dishes are perfect for everyday menus and special occasions. You will be amazed, but there are a huge number of “light” ingredients that make the snack special and unique.

With corn and mushrooms

shellfish - 150 g;
three potatoes;
one onion;
two new cucumbers;
one can of corn;
pickled mushrooms (champignons) - 100g;
two tablespoons of lean mayonnaise;
spices to taste.

Cook potatoes and shellfish.
Cut all products into cubes and mix with corn.
Add spices and mayonnaise.
Decorate the dish with herbs.

With Korean carrots

peeled squid - 600 g;
one onion;
Korean carrots - 100-150 g;
soy sauce to taste.

Cut the squid into strips and the onion into half rings.
Mix the ingredients and season with soy sauce.
Leave in the refrigerator for a couple of hours or overnight (that is, in the dark) .

Combination with other seafood

To make appetizers, you can take reddish caviar, shrimp, seaweed, mussels and even crab sticks. The ingredients mix well with fruit. Compositions with apples, tangerines, avocados, pineapples and oranges are more popular.

With shrimps and reddish caviar

shrimp - 300 g;
squid - 240 g;
5 eggs;
reddish caviar - 120 g;
one tablespoon of mayonnaise;
spices to taste;
greenery.

Divide the boiled eggs into yolk and white and grate them.
After cooking, peel the shrimp.
Cut the boiled shellfish, peeled from the film, into narrow strips.
The salad is layered, so we adhere to the following sequence: squid, yolks, mayonnaise, half a portion of shrimp, egg white, mayonnaise, reddish caviar.
Salt and pepper any layer.
Sprinkle with herbs on top.

With seaweed

two small squid carcasses;
seaweed (marinated, but without unnecessary additives) - 100 g;
two chicken eggs;
one teaspoon of vegetable oil;
green onions;
spices to taste;
two sprigs of dill.

Cook, clean the squid, cut into half rings or strips.
Cut the boiled eggs into cubes.
For greater convenience, seaweed can be chopped.
Mix the ingredients, add spices and herbs, season with oil.

Of course, squid salads are easy to make. The main thing is to properly process the shellfish. The appetizers go great with steamed rice and noodles.