Squid and Pickled Onion Salad
squid canned in its own juice.
- Fresh squid
- Lemon zest
- Onions
- Natural yogurt 2.7%
- Russian mustard (Sarepta)
- Salt
- Tomato
- Cucumber
- Olive oil
- Yellow sweet pepper
- Olive
- Dill
- Granulated sugar
- Salt
- Table vinegar 9%
- Peel the onion, cut into thin half rings, place in a bowl, and sprinkle with dill. Mix a glass of cold boiled water, vinegar, salt, and sugar, and pour the mixture over the onion. Cover the bowl tightly and refrigerate for 30 minutes.
- Wash the squid, removing the thin outer membrane and chitinous plates. Place in boiling salted water for 2 minutes. Drain in a colander and let cool.
- Wash the tomato and cucumber. Remove the core from the bell pepper. Cut the vegetables into small cubes and place in a bowl.
- Cut the squid into strips.
- Drain the marinade from the onions. Add the onions, squid, and olives to the vegetables.
- For the dressing, whisk together the yogurt, olive oil, and mustard. Add lemon zest, salt, and pepper. Pour over the salad and toss to combine.
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