Squid Salad Recipe

Clean and slice

Rinse cleaned squid under cold water. If not pre-cleaned, remove quill and innards. Pat dry. Slice tubes into 1/4-inch rings and leave tentacles whole or halved if large.

Tenderize

Place squid in a bowl, sprinkle with 1 tablespoon coarse salt and gently massage for 1 minute. Rinse thoroughly to remove salt and any impurities, then pat dry with paper towels.

Poach squid

In a medium saucepan combine 500 ml water and 60 ml fresh lemon juice. Bring to a gentle simmer (do not boil rapidly). Add squid in a single layer. Cook for 45–60 seconds if rings are small, up to 90 seconds for thicker pieces—squid is done when opaque and just firm. Overcooking causes rubberiness. Remove with a slotted spoon and plunge into an ice bath to stop cooking. Drain well and pat dry. Chill in refrigerator while preparing the rest.

Prepare vegetables: slice cucumber into half-moons to equal about 1/2 cup, dice red bell pepper to 1/2 cup, thinly slice red onion to 1/4 cup, and halve cherry tomatoes to 1 cup. Roughly chop cilantro to equal 1/4 cup and chop mint to equal 2 tablespoons. Combine all vegetables and herbs in a large mixing bowl and toss to distribute evenly.

Make the dressing: In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 30 ml fresh lime juice, 1 teaspoon honey, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Add 1/2 teaspoon finely chopped red chile if using, plus 1/2 teaspoon black pepper and 1/2 teaspoon salt. Whisk or shake vigorously until emulsified and taste; adjust salt, acidity, or sweetness as needed.

Combine squid and salad: Chop chilled squid rings and tentacles into bite-sized pieces if desired, then add to the bowl with vegetables and herbs.

Dress the salad: Pour the dressing over the squid and vegetables. Toss gently but thoroughly to coat everything evenly. Let sit 5–10 minutes at room temperature so flavors meld (or refrigerate up to 30 minutes).

Finish and serve: Transfer to a serving platter or individual plates, sprinkle with 1 teaspoon toasted sesame seeds, and serve with lime wedges on the side for extra brightness.