Canned Squid Salad with Cucumber and Egg
Light, healthy, quick, without mayonnaise! Canned squid salad with cucumbers and egg is filling but not heavy. It’s great for a family lunch or a festive table. There are lots of vegetables that pair well with seafood and the dressing.
Updated : 09 February, 2026
Easy
About 30 min.
Ingredients
250 grams
Canned squid
1
Eggs
100 grams
Cucumber
70 grams
Tomato
0.5
Onions
2 tablespoon
Olive oil
1 teaspoon
Lemon juice
to taste
Dill
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make canned squid salad? Prepare all the ingredients. Squid is best in its own juice or marinated. Wash and pat dry the vegetables and lemon. Boil the egg and cool it in cold water.
Step 2
Trim the ends and any damaged spots from the cucumber. Dice the cucumber into medium cubes and place in a bowl. If the peel is tough, you can peel it.
Step 3
Peel the egg and dice it into medium cubes. Add to the cucumber.
Step 4
Peel the onion (I used red onion) and finely chop it. Add it to the bowl with the egg and cucumber. If the onion is very sharp, pour hot water over it for 2-3 minutes, then drain in a sieve.
Step 5
Finely chop the dill and add it to the salad bowl. Dill can be replaced with parsley.
Step 6
Remove the seeds from the tomatoes and dice into medium cubes. Add to the salad.
Step 7
Open the can of squid and drain the liquid thoroughly. If the squid pieces are large, cut them into smaller pieces. Add to the salad bowl. Salt the salad and mix.
Step 8
For the dressing, use a mixture of vegetable oil and lemon juice. Mix and drizzle over the salad. If you don’t like oil-based dressings, replace it with mayonnaise or sour cream.
Step 9
The canned squid salad with cucumber and egg is ready. Taste again, add more salt if needed, and serve.
Step 10
Enjoy your meal!
Author note
Share the recipe
