Turn Dried Squid Into a Five-Minute Salad That Wows on the Plate and the Palate

Here is an easy, bright, and surprisingly satisfying salad that tastes like a quick trip to the seaside and takes less time than boiling pasta. Dried squid brings the briny punch, a pile of vegetables keeps things balanced, and the whole bowl comes together in minutes. It is protein-rich, light, and not remotely boring.

What you will need

• 100 g dried squid
• 200 g canned corn
• 1 fresh cucumber
• 1 tomato
• 0.5 red onion
• 3 hard-boiled eggs
• 2 tbsp mayonnaise (or Greek yogurt for a lighter take)
• 1 tsp lemon juice
• Salt, about 0.5 tsp
• Freshly ground black pepper
• A few sprigs of dill, for garnish

How to make it

1. Soften the squid. Cover the dried squid with boiling water and let it sit for 10 to 15 minutes so it loosens up and the flavor opens. Drain, let it cool, then slice it into thin strips.

2. Prep the vegetables and eggs. Dice the cucumber and tomato into small cubes. Slice the red onion into thin half-moons; if your onion tastes too sharp, pour boiling water over it for 30 seconds, then drain. Peel the hard-boiled eggs and chop them into small cubes.

3. Build the bowl. In a large mixing bowl, combine the sliced squid, the corn (drain it first), cucumber, tomato, red onion, and eggs. Give it a gentle toss.

4. Make the dressing. Stir together the mayonnaise (or Greek yogurt), lemon juice, salt (about 0.5 tsp), and a few grinds of black pepper. Add this to the salad and fold everything together lightly so the vegetables keep their shape.

5. Finish and serve. Transfer to a serving dish and top with a few sprigs of dill. If you like a citrusy edge, tuck a few lemon wedges around the sides.

How to serve it

Serve the salad chilled so the flavors settle and shine. It pairs nicely with boiled potatoes, a bowl of rice, or simply a slice of fresh bread. Mayo keeps it classic and plush; Greek yogurt makes it lighter and a touch tangier. Your call.