Healthy recipes for salads with seaweed and squid

05.08.2023

Among the products that provide great benefits to the body, seafood is worth special mention. A special place among them is occupied by seaweed and squid, which combine together simply flawlessly. Sea kale and squid salad is not only healthy, but also incredibly tasty and multifaceted. Moreover, there are many recipes for dishes made from these products. How is it useful? It allows you to diversify your diet as much as possible and at the same time improve your health. At the same time, the calorie content of seaweed salad can be reduced if you add low-fat sour cream instead of mayonnaise.

Incredibly simple. It includes the very minimum of products, but it turns out surprisingly rich, aromatic and tasty. Apple cider vinegar gives a special flavor to this dish, which, unlike ordinary table vinegar, not only adds acid, but also gives it a special aroma.

For the seaweed salad you will need:

100 gr. squid;
250 gr. canned seaweed;
1 onion;
1 large carrot;
10 gr. apple cider vinegar;
20 gr. oils;
25 gr. parsley;
1/4 tsp. pepper;
1/4 tsp. salt.

Squid salad with seaweed:

The squids are washed and then placed in already boiling water, after exactly three minutes they are taken out and cooled. After cooling, the carcasses are placed on a board and cut into thin strips with a knife.
The onion is cleaned and chopped into thin ring halves.
Wash the carrots with a brush, peel them and chop them with a grater.
Transfer the cabbage from the jar into a colander until the liquid drains. Next, it is cut into strips about three centimeters in length.
The products prepared for the salad are poured into one bowl, spices and vinegar are added to them. Stir and put in the refrigerator for ten hours.
The parsley is washed and finely chopped, added to the prepared dish and mixed.

Tip: this salad definitely needs to sit and soak properly. But if you don’t want to wait that long, you can simply add a little more vinegar and keep it in the refrigerator for about an hour.

Squid and seaweed salad

This dish is rich and flavorful not thanks to seafood. The credit in this case goes to cucumbers and bell peppers. These vegetables have an amazing aroma, and besides, they give bright colors, and, accordingly, make them much more appetizing and original.

Required:

200 gr. pickled seaweed;
200 gr. squid;
1 large cucumber;
1 bell pepper;
30 gr. oils;
1/4 tsp. pepper;
1/4 tsp. salt.

Seaweed salad with squid:

The squids are washed and cleaned, after which they are placed in a saucepan with boiling water and boiled for only three minutes. After boiling, they are taken out, quickly cooled and cut into thin circles.
The pepper is washed, cut, the seeds are removed and the veins are cut out, then only cut into strips.
Wash the cucumber, peel off the skin if necessary, and cut it into strips as well.
The kelp is washed, the liquid is separated and cut into smaller strips. Their optimal length is no more than three centimeters.
All products are poured into a salad bowl, seasoned with oil and spices are added, and mixed.

Tip: to make the salad a little piquant, you can add a little garlic chopped with a knife and finely chopped herbs. The aroma of the dish will become simply incredibly rich.

Salad with seaweed recipe

It turns out incredibly bright and surprisingly nutritious when prepared according to this simple recipe. The combination of eggs, squid and kelp is simply delicious, causing obvious delight. This is exactly that rare case when the benefits of products and excellent taste are in complete harmony.

Required:

150 gr. seaweed;
200 gr. squid;
2 large eggs;
100 gr. corn;
1/4 tsp. salt;
120 gr. mayonnaise.

Sea kale salad recipe:

Squid carcasses are thawed and scalded with boiling water. Such manipulation is simply necessary so that the skin can be easily removed from them. Actually, upon completion, the skin is removed. Take out the chord.
Once cleaned, they are washed and placed in a container with boiling water, after three minutes they are quickly removed and cooled, cut into thin rings.
The seaweed is washed in a colander to remove grains of sand, placed on a board and crushed a little.
Place the eggs in a small saucepan, add water and boil for at least ten minutes, but no more than twelve. After the expiration, the boiling water is drained and the coldest water is poured in, in which it is chilled. After this process is completed, they are cleaned and ground with a grater.
Open the jar of corn, strain out all the liquid and add the grains to other products.
Add mayonnaise and salt and pepper and mix.

Important! When boiling squid, you must strictly monitor the time. This meat has one property - if you overcook it, it will become incredibly tough, one might even say rubbery. The squid meat needs to be cooked for exactly three minutes.

Seaweed salad with squid

A truly festive treat that will outshine all other dishes on the table. The combination of products delights and amazes. It seems like there is nothing special here, everything is simple and ordinary, but no... This salad is truly special, hearty and airy, bright and tender, and most importantly - incredibly tasty.

Required:

200 gr. crab sticks;
300 gr. squid;
300 gr. corn;
150 gr. rice;
200 gr. kelp;
160 gr. mayonnaise.

Preparation step by step:

Before cooking, the rice is washed and placed in a saucepan, filled with water and set to cook. This process takes a maximum of twenty minutes. After they have expired, the rice is placed in a colander and washed again.
The squid is cleaned, washed and boiled. To do this, they are placed in boiling salt water for just three minutes. Next, they are cooled and cut into strips with a knife and placed in a bowl.
The corn is separated from the marinade and added to the squid.
The seaweed is cut, washed and placed in the same bowl.
Crab sticks are thawed, separated from the film and cut into strips.
All products are combined. If necessary, sprinkle with pepper and salt, season with mayonnaise and mix.
If desired, decorate the finished dish.

Advice: rinsing rice after cooking is a mandatory condition, failure to comply with which may result in a sticky, unpresentable mass instead of a crumbly dish. Only washing makes the rice crumbly and removes the stickiness.

Squid salad with seaweed

Tomatoes are rarely used in seafood dishes. But not because they don't fit together. It is with these vegetables that the most striking variations of the dish are obtained, capable of surprising with their elegance even gourmets who are skeptical of all kinds of delicacies. In this case, the products are in perfect harmony, do not oversaturate, do not interrupt the taste, but complement.

Required:

250 gr. seaweed;
300 gr. corn;
350 gr. squid;
2 large eggs;
1 large tomato;
1 onion head;
1 large cucumber;
1/2 lemon;
20 gr. butter (butter);
3 garlic cloves;
160 gr. mayonnaise.

Sea kale salad:

The onion is first cleaned and finely, very finely chopped. After grinding, place it in a heated frying pan, add butter and fry for several minutes.
The tomato is washed, wiped and cut into cubes.
Use the same cubes to cut the washed and peeled cucumber.
Boil the eggs in a saucepan for ten to twelve minutes, then drain the hot water and pour in ice water. In this way they chill and then immediately remove the shell.
Eggs are crushed in the same way as tomatoes and cucumbers.
The squid carcass is washed, separated from the skin and chords, and then boiled. At the same time, they are immersed in boiling water for only three minutes, in no case more.
Boiled squids are chilled under ice water and cut into cubes.
The kelp is placed in a colander and washed very carefully. Grains of sand are not uncommon in it, but they are not needed in a salad. After washing, it is squeezed out and cut with a knife into strips two to three centimeters long. This way they will fit more harmoniously into the overall picture.
The products are poured into a salad bowl, lemon juice and mayonnaise are added, and mixed.
The garlic is peeled and crushed in a garlic press, added to the salad and mixed again.
The finished dish is placed in the refrigerator for a short period of time.

Tip: The skin of the cucumber can have a slightly bitter taste, which can spoil the salad. That is why it is strongly recommended to peel off this skin from it.

And squid are pure culinary magic. All of them, without exception, are distinguished by their exquisite taste, bright presentation and unsurpassed aroma. In addition, like other seafood, these products are incredibly healthy and low-calorie. That is why, even when using mayonnaise as a dressing, such salads turn out to be light and not burden the stomach. You can use sour cream, yogurt, and even regular butter. At the same time, the body will benefit even more, and the taste will remain simply amazing. The addition of vegetables, eggs and corn is just an additional touch, thanks to which the unremarkable kelp becomes surprisingly refined and appetizing. In general, these products can be combined with anything. Craftsmen often include apples, beans, and canned cucumbers in these dishes. At the same time, the taste naturally becomes different, but original, refined and unique in its own way.

This light and tasty salad will especially please those who love seaweed. This healthy plant sets the main taste of the entire salad, and boiled squid complements it perfectly. A step-by-step recipe with photos will help you prepare it.

The usefulness of this salad is undeniable. Laminaria contains large reserves of organic iodine, that is, the iodine that is needed for the thyroid gland. Sea kale can improve the functioning of the gastrointestinal tract, reduce cholesterol, and saturate the body with many useful substances. And squid is a protein, and an easily digestible one. In addition, squid is rich in fatty acids, vitamin E and other beneficial substances.
Pamper your loved ones and improve their health at the same time with this delicious salad.

Salad ingredients:

Frozen seaweed - 300 gr.
Squid carcasses - 2 pcs.
Carrots - 1 pc.
Onion - 1 head
Mayonnaise or sour cream - for dressing
Salt, spices and herbs - to taste

Recipe:

1) Peel the onion and chop into small pieces. Then pour boiling water over them for a few minutes. Photo 1.

2) Defrost the squid, rinse and pour boiling water over it. Thanks to this, the films will be removed very quickly. By the way, there is an opinion that it is better to buy unpeeled squid for salads, as they are much tastier. Clean the squid from all membranes and entrails. Place the carcasses in boiling water for 3 minutes. During this time they will have time to cook and will not decrease in size. Cool the squid and cut into thin strips. Photo 2.

3) Wash the carrots, peel and cut into thin strips. Photo 3.

4) Thaw the seaweed and rinse under running water, placing it in a colander. The seaweed will secrete a lot of mucus - don't worry, that's how it should be. Many housewives add a few drops of acetic acid when cooking seaweed; this reduces the amount of mucus. You also need to cook cabbage for a short time in order to preserve the nutrients as much as possible. Boil it for a few minutes and place in a colander to drain all the water. Photo 4.

5) Place all ingredients in a cup and stir. Photo 5.

6) Prepare salad dressing. It is done very simply. Place a couple of tablespoons of sour cream or mayonnaise in a bowl and mix it with salt and ground black pepper. You can add finely chopped herbs and other spices to your taste. Photo 6.

Calories: 839

Seaweed salad with squid is very tasty, incredibly nutritious, beautiful and unusual. The combination of ingredients is quite successful, all products taste great together, therefore, such a salad is doomed to success. Sometimes, as a change, I serve this salad to guests, and I’ll tell you honestly, the salad never lingers on the table, moreover, guests ask for more. In addition to squid and seaweed, I suggest adding chicken eggs and a little sweet corn to the salad - the result will be simply excellent. For dressing we use lemon juice and oil; as for spices, salt and pepper will be enough. I kindly described the recipe with detailed photos for you. I'm sure you'll like this one too.

- seaweed – 200 gr.,
- squid – 2 pcs.,
- corn – 1 cup,
- chicken eggs – 1-2 pcs.,
- lemon juice – 2 tsp,
- vegetable oil – 3 tbsp.,
- salt, pepper - to taste.

How to cook at home

Prepare food. If the seaweed is long, additionally cut it into small pieces. Transfer the cabbage to a salad bowl.

Add sweet canned corn to the seaweed.

Boil chicken eggs hard-boiled in advance, cool the eggs and peel them. Cut the eggs into cubes or strips - whichever you prefer. Place the chicken eggs in a bowl with all the ingredients.

Prepare the squid in advance - clean and wash, then put in boiling water for a couple of minutes, remove and immediately plunge into ice water. Cut the squid into strips.

Transfer the squid slices to a salad bowl. Do not cut the squid too finely; they should taste good in the salad.

Now add salt and pepper, lemon juice and a little oil to the salad, mix and take a sample.

Today we will prepare a delicious salad with squid and seaweed, which will surprise you with its rich taste and saturate the body with useful substances. All ingredients are very healthy, enriched with dietary iodine, phosphorus, magnesium, iron and many other vitamins and minerals.

Seaweed (kelp) is a plant that grows underwater. It helps with fatigue, headaches, and alleviates symptoms during “women's affairs.” Removes toxins from the body. Due to its high iodine content, kelp is recommended to be used for disorders of the thyroid gland. It successfully increases mental and physical activity. Seaweed can be called one of the important foods for humans.

The most active consumers of seaweed are women from 27 to 45 years old who promote a healthy lifestyle. And during pregnancy, doctors do not advise eating it, again because of the high iodine content.

The second main ingredient of seaweed salad with squid is squid; like all seafood, it contains a lot of vitamins, minerals and protein. Unlike animal meat, squid carcasses do not contain powerful fibers, which is why they cook sooooo quickly. 3-5 minutes are enough for complete cooking.

This is one of the fastest swimmers and has absolutely no bones. Did you know that squid has three hearts? and that they have blue blood, which instead of hemoglobin contains hemocyanin, which contains copper.

When buying squid, I advise you to choose unpeeled, purple carcasses - they are more tender and tasty, and white ones are more rubbery.