Squid Salad
Dive into the vibrant, ocean-inspired flavors of this irresistible Squid Salad, a refreshing and healthy dish perfect for any occasion. Tender squid rings and tentacles are delicately poached until perfectly tender, then chilled to lock in their freshness. Tossed in a zesty dressing of olive oil, lemon juice, garlic, soy sauce, and a hint of honey, this salad strikes the perfect balance of tangy, savory, and slightly sweet flavors. Paired with a colorful medley of baby spinach, juicy cherry tomatoes, crisp cucumber, and red onion, it’s a feast for both the eyes and palate. Topped with fresh parsley and seasoned to perfection, this quick 20-minute recipe is a nutritious and elegant choice, whether served as an appetizer or a light main course.
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Recipe Information
Ingredients
- 500 grams Squid (cleaned, tubes and tentacles)
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Garlic (minced)
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 100 grams Baby spinach
- 150 grams Cherry tomatoes (halved)
- 100 grams Cucumber (thinly sliced)
- 1 small Red onion (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
Instructions
Bring a medium pot of water to a boil and lightly salt it.
Cut the squid tubes into 1cm thick rings and leave the tentacles whole.
Add the squid to the boiling water and cook for 2-3 minutes, or until the squid turns opaque and tender. Do not overcook, as it can become rubbery.
Drain the squid and immediately transfer it to a bowl of ice water to halt the cooking process and preserve its tenderness. Once cooled, drain and pat dry.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, soy sauce, and honey to make the dressing.
In a large salad bowl, combine the baby spinach, cherry tomatoes, cucumber, red onion, and parsley.
Add the cooked squid to the salad and drizzle the dressing over the top.
Gently toss to combine and ensure everything is evenly coated with the dressing.
Season with salt and freshly ground black pepper to taste.
Serve the squid salad immediately as a refreshing appetizer or light main course.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 16.2 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
