High-Protein Squid & Cucumber Salad
Method
Bring a small saucepan of water to a boil and cook the eggs for 9–10 minutes until hard-boiled. Transfer them to an ice bath, peel, and chop.
If using frozen squid, bring a pot of lightly salted water to a boil. Remove it from the heat, add the squid, and let it stand for 3–5 minutes. Drain well and slice into thin rings or strips.
Dice the cucumber into small bite-sized pieces and thinly slice the green onions.
In a large mixing bowl, combine the squid, chopped eggs, cucumber, green onions, and minced garlic.
Add the light mayonnaise and gently toss until all the ingredients are evenly coated.
Season with salt and freshly ground black pepper to taste, mixing once more to distribute the seasoning evenly.
Refrigerate the salad for 10–15 minutes before serving to allow the flavors to blend, then serve chilled.
Be careful not to overcook the squid, as it can quickly become tough and chewy. If using freshly cooked squid, cool it completely before assembling the salad to keep the vegetables crisp. For a lighter version, replace the mayonnaise with fat-free Greek yogurt and add a squeeze of fresh lemon juice for extra brightness.
Nutrition Facts
Per 100 g
