Ingredients:

For the Salad:

• 450 g cleaned squid
• 200 g white cabbage (or Chinese cabbage)
• 150 g tomatoes (seeds and juice removed)
• 100 g green peas (canned or fresh)
• 4 large eggs (hard-boiled)
• 100 g homemade mayonnaise

For Garnishing:

• 90 g cherry tomatoes
• 45 g Chechil string cheese (or any similar stringy cheese)
• 20 g lettuce leaves

Steps to Make Squid and Vegetable Salad:

Step 1: Prepare the Squid Start by preparing the squid, as it is the star ingredient of this salad. Clean the squid thoroughly if it isn’t pre-cleaned. Bring a pot of water to a boil, add a pinch of salt, and then cook the squid for 2-3 minutes. Do not overcook, as squid can become rubbery if cooked too long. Once cooked, remove the squid from the boiling water and allow it to cool slightly. After cooling, slice the squid into thin rings or strips, depending on your preference.

Step 2: Prepare the Vegetables While the squid is cooling, prepare the vegetables. Finely shred the white or Chinese cabbage and set it aside in a large mixing bowl. Remove the seeds and juice from the tomatoes, then chop them into small cubes. Drain the green peas if using canned peas. Add the tomatoes and peas to the bowl with the cabbage.

Step 3: Boil the Eggs Place the 4 large eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10-12 minutes. Once they are fully hard-boiled, remove the eggs from the hot water and transfer them to a bowl of cold water to cool. Once cooled, peel the eggs and chop them into bite-sized pieces. Add the chopped eggs to the bowl with the vegetables.

Step 4: Mix the Salad Base Now that all the salad ingredients are prepared, add the sliced squid to the bowl with the vegetables and eggs. Gently toss everything together to combine.

Step 5: Prepare the Dressing To give this salad its creamy consistency, prepare the dressing using homemade mayonnaise. If you have your own mayonnaise recipe, you can use that, or make a simple homemade version by combining egg yolk, mustard, lemon juice, and oil. Add 100 g of mayonnaise to the salad and toss gently to coat all the ingredients evenly. The mayonnaise adds a rich creaminess, balancing the textures of the squid and vegetables.

Step 6: Assemble and Garnish Transfer the dressed salad to a serving plate or bowl. For a decorative touch, arrange cherry tomatoes (halved) and strips of Chechil cheese on top of the salad. The cherry tomatoes add a burst of color, while the Chechil cheese contributes a slightly salty and chewy texture. Finally, arrange fresh lettuce leaves around the salad for added crunch and presentation.

Nutrition Facts (Per 100 g):

• Calories: 138.9 kcal
• Protein: 11.4 g
• Fat: 9.1 g
• Carbohydrates: 3.3 g
• Total Yield: 1175 g

Frequently Asked Questions (FAQs):

1. Can I use other types of seafood instead of squid? Yes, you can substitute squid with other seafood such as shrimp, octopus, or even imitation crab. The cooking time may vary depending on the seafood, so be mindful of that.

2. Can I make this salad ahead of time? Yes, this salad can be prepared ahead of time and stored in the refrigerator. However, it’s best to add the mayonnaise and garnish just before serving to keep the vegetables crisp and the presentation fresh.

3. What is Chechil cheese, and can I use a substitute? Chechil is a type of Armenian string cheese that is salty and slightly smoky. If you don’t have access to Chechil, you can use mozzarella string cheese or any mild, firm cheese that can be shredded or pulled into strips.

4. Can I make this salad lighter by using less mayonnaise? Absolutely! You can reduce the amount of mayonnaise or use a lighter version to make the salad less rich. You could also substitute part of the mayonnaise with Greek yogurt for a tangy, lower-fat option.

Tips for Making the Best Squid and Vegetable Salad:

• Don’t Overcook the Squid: The key to perfectly tender squid is to cook it quickly. Overcooking squid can make it tough and rubbery, so keep a close eye on it as it boils. Two to three minutes in boiling water is usually sufficient.
• Use Fresh Vegetables: For the best texture and flavor, use fresh vegetables, especially the cabbage and tomatoes. The crunchiness of the cabbage and the freshness of the tomatoes bring the salad to life.
• Customize the Seasoning: While the recipe uses homemade mayonnaise for richness, feel free to customize the seasoning by adding a little Dijon mustard, lemon zest, or even a dash of hot sauce for extra flavor.
• Try Different Cheeses: If Chechil cheese is unavailable, consider using mozzarella, feta, or a sharp cheddar for different flavor profiles. Each cheese will bring its own unique texture and taste to the salad.

Storage Tips: If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the dressing separate if you plan to store it for longer, as the mayonnaise can make the vegetables soggy over time.

For best results, keep the garnish (cherry tomatoes and cheese) separate and add them just before serving. This ensures the salad maintains its fresh and vibrant appearance.

Conclusion: Squid and Vegetable Salad with Homemade Mayonnaise is a versatile and delicious dish that brings together the freshness of vegetables, the richness of mayonnaise, and the tender texture of squid. It’s both healthy and satisfying, making it an ideal choice for a light lunch, dinner, or appetizer. With its appealing presentation and nutritious ingredients, this salad is sure to impress your guests or simply provide a delicious meal for your family. Enjoy this refreshing salad at your next meal!