If you love Mediterranean and flavorful tastes, then you must try the cuttlefish salad with celery and lemon.
This fresh and light salad is the perfect combination of sea and garden: the cuttlefish so tasty and the refreshing aroma of lemon and celery. The cuttlefish, with its soft and flavorful meat, are paired with crispy celery slices, creating a pleasant combination of textures. Fresh lemon adds the right note of acidity and makes the dish even more inviting. Don’t forget extra virgin olive oil and a sprinkle of fresh parsley.
Preparing this seafood salad is very simple: you just need to boil the cuttlefish and cut them into pieces, then dress them. Easy, quick, and delicious!
You can use either fresh or frozen fish, either pre-cleaned or whole cuttlefish; cut them into small or slightly larger pieces. Plus, you can serve this dish either as an appetizer or as a main course, even on a special occasion.
This salad is not only delicious but also extremely healthy. Cuttlefish are rich in protein and low in fat, while celery is known for its purifying and diuretic properties. Moreover, the high vitamin C content of lemon helps strengthen the immune system.
A true explosion of taste and genuineness, ready to be savored.
Don’t miss these other delicious fish-based recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cuttlefish Salad with Celery and Lemon
- 2.2 lbs cuttlefish (already cleaned)
- 8.5 oz celery
- 3.5 tbsp lemon juice
- 2 bunches parsley
- 3 tbsp extra virgin olive oil
Preparation of Cuttlefish Salad with Celery and Lemon
Boil water in a large pot. Lower the heat and immerse the cleaned cuttlefish. Cook over moderate heat for 15 minutes.
Drain the cuttlefish and let them cool in a bowl, covered with a plate.
Meanwhile, squeeze the lemon juice; wash the celery well and cut it into pieces. Also wash the parsley and chop it coarsely.
Cut the cuttlefish into pieces (depending on your preference, you can cut them into smaller or medium-sized pieces or into strips).
Place them in a bowl and dress with the EVO oil and lemon juice. Then, add the celery and parsley. Mix gently and check if it’s necessary to adjust the salt.
Serve your cuttlefish salad with celery and lemon in a serving dish, accompanied by lemon slices.
Storage
The cuttlefish salad keeps for one day in the refrigerator, stored in an airtight container.
