Squid and Vegetable Salad
This fresh squid salad combines tender seafood with crisp cucumber, tomatoes, bell pepper, napa cabbage and dill. A simple dressing of oil and lemon juice brings everything together.
Updated : 22 October, 2026
Easy
About 45 min.
Ingredients
250 grams
Squid
150 grams
Tomato
100 grams
Chinese cabbage
1
Bell pepper
1
Cucumber
10 grams
Dill
Sauce
2 tablespoon
Vegetable oil
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use cleaned squid or squid with the skin still on. If using whole uncleaned squid, remove the skin, innards and transparent cartilage first. Use any tomatoes you like and adjust the selection of vegetables to taste.
Step 2
Bring a pot of salted water to a boil and add the cleaned squid. Cook for about 1–2 minutes, then remove immediately so it does not become tough. Let the squid cool and cut into rings or strips.
Step 3
Wash and dry all the vegetables and herbs. Halve small tomatoes or cut larger tomatoes into wedges. Choose firm, juicy tomatoes that will hold their shape.
Step 4
Cut the cucumber lengthwise in half, then slice crosswise into half-moons. There is no need to peel it if the skin is tender and not bitter.
Step 5
Remove the stem, seeds and white membranes from the bell pepper, then cut it into thin strips.
Step 6
Rinse and dry the dill, remove any tough stems and finely chop the leaves. Parsley, cilantro or a mixture of fresh herbs can be used instead.
Step 7
Separate the napa cabbage into leaves and rinse thoroughly. Trim away the toughest white bases if desired, stack the leaves and finely shred them.
Step 8
For the dressing, combine the vegetable oil, lemon juice, salt and ground black pepper in a small bowl. Whisk with a fork until combined. If desired, you can add a little liquid honey, apple cider vinegar, wine vinegar or other spices.
Step 9
Combine the squid, tomatoes, napa cabbage, bell pepper, cucumber and dill in a salad bowl. Pour over the dressing and toss gently. If desired, chill for about 20 minutes before serving.
Author note
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