salad with sea kale and squid Delicate squid and piquant sea kale -A delightful base for a dish with seafood. Adding fresh, boiled or canned vegetables and various dressings, you can create a chic version of salad from squid and sea cabbage. The beauty of crustaceans is that they are wonderfully combined with many products, adding a delicate taste to the dish and making its consistency more pleasant. And about sea kale and say nothing! Not everyone loves its natural taste, but in dishes it is difficult to underestimate its brightness. The presence of kelp will make an original note in any dish.

Salad of squid, vegetables and sea cabbage

Refilling for this recipe consists of vinegar andoil. You can replace it with a mixture of several spoons of soy sauce and lemon juice in a 4: 1 ratio. Having appeared, this variant of salad with squid and sea cabbage will be especially piquant. Ingredients:

  • spicy sea kale (preserves) - 250 grams
  • squid fresh frozen - 300 grams
  • carrots - 1 piece
  • onion
  • vegetable oil - 40 milliliters
  • vinegar 3% - 5 milliliters
  • Salt, pepper, chopped parsley - according to your desire

Cooking method: Peeled carcasses of freshly frozen squid bring to room temperature, fill with warm water, then scald with boiling water to make it easier to clean them. Remove the top pink peel, pull the insides and hard chord. Boil a liter of water, lower the carcass and cook it for exactly 1 minute. Then cool and thinly cut into strips. Boil the boiled carrots in small cubes or mugs, and chop the onions. To get rid of excess bitterness, scald it with boiling water. Canned cauliflower cut into short pieces of the same length as the squid from squid. Mix with prepared foods, add vinegar, oil, pepper, salt and mix everything thoroughly. Leave in a cool place for 8-10 hours to soak. Prepared salad sprinkle with parsley and serve cold. Enjoy your meal!

Marine cabbage salad, squid and eggs

Wonderful blowing boiled squid and eggs complements sea kale. Adding your favorite spices, you can create an individual dish according to your taste and desire. Ingredients:

  • 700 grams of fresh squid
  • 150 grams of canned sea cabbage
  • 4-5 boiled eggs
  • onion - 40 grams
  • salt, spices, mayonnaise - according to one's own taste

Cooking method: If you have unclean squid, remove their entrails, scald with boiling water and remove the film. Then boil them for 1-2 minutes and cut into half rings. Cut the onion in the same way and save it in vegetable oil. When the vegetable is browned, place the squid in a frying pan and fry for about 3-4 minutes. Boiled hard-boiled and cooled eggs finely chop, mix with fried squid and onions. Cut the sea cabbage into pieces in shorter pieces, mix it with the rest of the ingredients, sprinkle a bit of freshly ground white pepper and season with mayonnaise. Serve the salad chilled, enjoy your appetite! salad with squid and sea cabbage

Salad with squid, cucumber and sea cabbage

On the way to the guests, and you do not know what dish theyto please? This delicious, hearty and easy to prepare food will come at an opportune time. From inexpensive products you can create a wonderful salad that will satisfy hunger and please the eye. Ingredients:

  • mild cabbage sea (canned) - 230-250 grams
  • can of canned squid - 250 grams
  • 1/4 onion bulb (can be substituted for leeks)
  • 2 boiled potatoes
  • carrots boiled - 1 piece
  • 2-3 pickled cucumber
  • dill
  • mayonnaise - 100 grams

Cooking method: The potato and carrots are the longest preparing, so we suggest starting with them. Cook them without peeling. After cooling the vegetables, cut them into cubes and fold them into a deep salad bowl. Drain the liquid from the pickled sea kale, chop it if it is long and add it to the salad bowl. Cut the onion very thinly, with transparent quarters of the rings and pour into the salad bowl. Pickled cucumbers dried and cut into strips Add it to the total mass and mix with mayonnaise, you can pour a little. The recipe for salad with squid and sea cabbage came to an end, it only remained to properly serve it. Lubricate a small cup with a capacity of 100-120 milliliters of vegetable oil and stuff it into the already prepared dish. Plate the plate with leaves of greens and lettuce, cherry tomatoes and turn the cup with the contents. Bon Appetit!

"Ballerina" salad with seafood and sea cabbage

Hearty and light, delicious and nutritious - all this can be said about the recipe, which the famous ballerina shared with us. Try her starry dish! Ingredients:

  • squid fresh or thawed - 800 grams
  • shrimp - 1 kilogram
  • pickled sea kale - 220 grams
  • pepper bulgarian (red) - 1 pod
  • parsley - 12 branches
  • lemon juice - 30 milliliters
  • olive oil - 50 milliliters
  • black pepper freshly ground - large pinch

Cooking method: Pour water on squid, let them thaw, and cook until ready according to the method described in the previous recipe, then cool and cut into rings. Shrimp boil for 3 minutes in boiling water with spices (bay leaf and peas of sweet-scented pepper), then cool and free from shell. Sprinkle shrimp and squid with freshly squeezed lemon juice. Bulgarian peppers cut into strips. You can take any color of the pod, but red will look much more attractive in the dish. Punch the parsley with boiling water and chop the leaves. Cut the sea kale. Mix all the products in a deep bowl, season with oil and sprinkle with freshly ground black pepper, as it will give a brighter flavor. Leave a salad of sea cabbage with squids to infuse for about an hour at room temperature. Bon Appetit!

Salad of sea kale with squid in spicy butter

A fragrant spicy squid serves as the basis of this salad, and the original note of olives with lemon will perfectly shade sea kale. Ingredients:

  • 210 grams of seaweed canned
  • cucumber-gherkin
  • sweet pepper (bright color) - 1 pod
  • half a can of olives with lemon
  • squid in spicy butter - 100 grams
  • a little olive oil and lemon juice

Cooking method: Cucumber and pepper shred straws of the same size, with cabbage pour out excess liquid, cut olives into 2-3 rings. Squid fish from the oil and seed them in rings. Combine all the ingredients and prepare the dressing. Mix olive oil with lemon juice and, if desired, add a teaspoon of spicy butter from under the crustaceans. Pour the resulting mixture of ready-made salad of sea kale with squid and give it a little infusion, serve chilled. Bon Appetit! salad of sea kale and squid

Salad with seafood and corn

This recipe is very bright, juicy and rich in flavors. A real find in a hot holiday! Ingredients:

  • Sea kale - 210-230 grams
  • 0,5 cans of sugar corn
  • frozen squid carcass
  • 2 boiled eggs
  • fresh tomato - 1 piece
  • medium sized bulb
  • cucumber-gherkin - 1 piece
  • half a lemon for juice
  • garlic to taste,
  • mayonnaise home

Cooking method: Cut the onion very thinly and finely, let it sit on the butter for a couple of minutes until it is clear. Cut the tomato, cucumber and eggs with the same cubes. Cleaned squid carcass thaw and boil for 2 minutes in boiling water. Collect the straw. Cut the sea kale into short pieces. Mix all the ingredients and season with mayonnaise, you can squeeze a little garlic through the press. Serve the squid salad with sea cabbage cold - a pleasant appetite for you! The brightness of the kelp is a wonderful addition to the taste of crustaceans, if you are not already familiar with this combination, be sure to try the recipes described above. In addition to the bright sea flavor, the advantage of salad from sea kale and squid is that it is low-calorie, nutritious and very useful. Laminaria is just a storehouse of iodine and vitamins, which are difficult to find in other cultivated crops. Cook it with benefit!