Step 1. Peel the insides, chord and skin from the top of the squid. Put 2 liters of cold, slightly salted water over medium heat. Grate the carrots on a vegetable grater, add chopped parsley and dill, chopped garlic, Greek yogurt and curd cheese. Mix everything and leave to marinate in the refrigerator for 15 minutes.
Step 2. Boil the squid, 1.5-2 minutes, cool and cut into half rings, add to the ingredients. Mix everything well and leave in the refrigerator for 15 minutes. Squid tails can be served separately, I did not add to the salad. Top with finely chopped green onions.
