Cuttlefish salad is a very delicate appetizer but full of flavor. It can also be a great main dish on hot days, to prepare in advance. The suggested serving size for four people is ideal for an appetizer, but if you prefer to enjoy it as a main dish, consider it for 2 people. Almonds can be replaced with walnuts or you can add fruit such as pineapple, and for this, I also recommend the octopus, pineapple, and lime salad.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs cuttlefish
- 2 cucumbers
- 2 celery (hearts)
- 1.8 oz almonds
- 4 tbsps extra virgin olive oil
- 1 lemon
- salt
Tools
- 1 Pot
- 1 Knife
- 1 Bowl
- 1 Pan
Steps
Clean the cuttlefish and cook them for 30 minutes in salted boiling water.
Drain the cuttlefish and let them cool.
Cut the cuttlefish into strips and set aside.
Clean and wash the cucumbers and celery.
Slice the vegetables into not too thin slices.
Add them to the cuttlefish.
Season with oil and salt.
Add the juice and zest of the lemon.
Mix well and garnish with toasted chopped almonds.
Serve chilled.
Advice
It can be stored for 2 days in the fridge, but the vegetables will no longer be crunchy.
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