The cuttlefish salad is a very delicate starter but full of flavor. It can also be an excellent main course on hot days and can be prepared in advance. The quantity indicated for four people is ideal as a starter; if you prefer to enjoy it as a main course consider it for 2 people.
You can substitute the almonds with walnuts or add fruit such as pineapple — for that I also recommend the octopus, pineapple and lime salad.
The secret? Cook the cuttlefish properly to keep them tender and juicy.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs cuttlefish
- 2 cucumbers
- 2 celery (hearts)
- 2 oz almonds
- 4 tbsp extra virgin olive oil
- 1 lemon
- salt
- 1 green bell pepper
Tools
- 1 Pot
- 1 Knife
- 1 Bowl
- 1 Pan
Steps
Clean the cuttlefish by removing the bone and innards and cook them for 30 minutes in salted boiling water.
Drain the cuttlefish and let them cool.
Cut the cuttlefish into thin strips and set aside.
Clean and wash the cucumbers, the bell pepper and the celery.
Slice the vegetables into not-too-thin slices.
Combine them with the cuttlefish.
Dress with olive oil and salt.
Add the lemon juice and zest.
Mix well and garnish with chopped toasted almonds.
Serve chilled.
Store the cuttlefish salad in the refrigerator in an airtight container. It keeps well for 1–2 days. Before serving, bring it to room temperature for a few minutes. Do not freeze: raw vegetables would lose their crunch and the cuttlefish would change texture.
Variations
Citrus version
Add grated lemon or orange zest for a fresh aroma.
Mediterranean version
Add cherry tomatoes, capers and olives for a more intense flavor.
Crunchy version
Add thinly sliced raw fennel for extra crunch.
Spicy version
Add fresh chili or red pepper flakes for a bolder note.
Keto/low carb version
Remove any starchy ingredients and increase almonds or avocado for more healthy fats.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, in fact: the longer it rests, the more flavorful it becomes.
How do I prevent the cuttlefish from becoming tough?
Do not exceed 30 minutes of cooking.
Is it suitable for those following a light diet?
Absolutely yes: it is rich in protein and low in carbohydrates.
Can I substitute the almonds?
Yes, you can use walnuts, hazelnuts, pistachios or pine nuts for different aromatic variations.
Fresh or frozen cuttlefish: which is better?
Fresh ones have a better texture, but frozen ones are a valid alternative if they are of good quality.
The cuttlefish salad demonstrates that with a few simple ingredients you can serve a light, balanced and flavorful dish. The tenderness of the cuttlefish pairs perfectly with the freshness of the vegetables and the crunchy note of the almonds, creating an irresistible balance of textures.
It is a versatile recipe, perfect both as a main course and as a refined starter, ideal for those looking for something fresh without sacrificing taste. Prepared in advance it becomes even more flavorful, and it is perfect for summer lunches, light dinners or special occasions.
