If you love seafood salads, you will certainly love the squid rings salad, a fish dish that works perfectly as both an appetizer and a main fish dish! This salad is very easy to make and you can prepare it in advance, storing it in the fridge until it’s time to serve! Fresh, colorful, and light, it will delight your guests! But now, enough chatter, hurry to the kitchen to try the recipe!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Squid Rings Salad
- 14 oz squid rings (either fresh or thawed, your choice)
- 1 carrot (you can omit if you cannot or do not want to eat it)
- 1/2 celery stalk
- 1 red onion from Tropea (fresh)
- 2 tbsps extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 pinch fine salt
- to taste mixed peppercorns (freshly ground)
Preparation of Squid Rings Salad
Rinse the squid rings under running water (if frozen, thaw them first), then place them in a pot with plenty of water and put on the stove. Once it boils, cook for 20 minutes, then drain and let cool.
Meanwhile, as the squid rings cool, prepare the dressing: clean the celery of filaments and waste parts, wash and dry it, clean, wash and dry the carrot as well, and clean the onion.
Cut the carrot, onion, and celery into small sticks and then chop them very finely (if you can’t or don’t want to do it by hand, feel free to use a food processor!), once the vegetables are chopped, put them in a bowl.
When the squid rings are well-cooled, chop them coarsely and add them to the vegetables. Season with apple cider vinegar, olive oil, salt to taste (taste to get the optimal flavor for you), and a grind of freshly ground pepper, mix well and serve. If you like, garnish with fresh parsley before serving!
