Now, let’s dive into the ocean of flavors with this squid salad recipe that’s as refreshing as a sea breeze. Perfect for summer picnics or a light dinner, this dish combines tender squid with crisp vegetables and a tangy dressing for a meal that’s both nutritious and delicious.
Why This Recipe Works
- The squid is cooked just right – tender, not rubbery, making every bite a delight.
- A vibrant mix of vegetables adds crunch and color, turning the salad into a feast for the eyes.
- The homemade dressing packs a punch with its perfect balance of acidity and sweetness, elevating the salad from good to unforgettable.
Ingredients
- 1 lb squid, cleaned and sliced into rings
- 2 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Knife and cutting board
- Measuring spoons and cups
Instructions
Prepare the Squid
Bring a pot of salted water to a boil. Add the squid rings and cook for exactly 1 minute to ensure they’re tender. Drain and immediately plunge into ice water to stop the cooking process. This keeps the squid from becoming tough.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined. Taste and adjust the seasoning as needed. This dressing is the secret to the salad’s zesty flavor.
Combine the Salad
In a large mixing bowl, toss the salad greens, cucumber, red bell pepper, and red onion with the cooled squid. Drizzle the dressing over the top and gently toss to coat all the ingredients evenly. The key is to mix gently to keep the squid tender.
Serve Immediately
This salad is best enjoyed fresh, so serve it right away. The crisp vegetables and tender squid make for a refreshing meal that’s perfect on a warm day.
Tips and Tricks
For the best texture, don’t overcook the squid. One minute in boiling water is all it needs. Always use ice water to cool it down quickly. If you’re not a fan of raw onion, you can soak the slices in cold water for 10 minutes to mellow their flavor. For an extra kick, add a pinch of chili flakes to the dressing.
Recipe Variations
- Add avocado slices for a creamy texture.
- Swap the honey in the dressing for maple syrup for a different kind of sweetness.
- Include cherry tomatoes for a juicy burst of flavor.
- Use lime juice instead of lemon for a tropical twist.
- Add cooked shrimp or scallops for a seafood medley.
Frequently Asked Questions
Can I use frozen squid? Yes, frozen squid works well for this recipe. Just make sure to thaw it completely and pat it dry before cooking to prevent excess water from diluting the dressing.
How long can I store the salad? It’s best eaten the same day, but you can store it in the fridge for up to 24 hours. Keep in mind that the vegetables will lose some of their crunch over time.
Can I make the dressing ahead of time? Absolutely! The dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good whisk before using.
Summary
This squid salad is a light, flavorful dish that’s perfect for any occasion. With tender squid, crisp vegetables, and a zesty dressing, it’s a refreshing meal that’s as easy to make as it is delicious.
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