Salad with squid and avocado

4 servings

20 minutes

Squid and avocado salad is a refined dish of Japanese cuisine that combines marine freshness with creamy tenderness. Tender and elastic squid harmonizes perfectly with oily avocado, while cucumbers add crunchiness and lightness to the dish. The dressing of soy sauce and Dijon mustard adds spiciness, highlighting the natural flavors of the ingredients. Historically, such salads emerged from the Japanese love for seafood and simplicity in preparation. This salad is perfect as a light standalone dish or as an exquisite appetizer.

Energy value per serving

• Calories: 613.1
• Proteins: 102.5g
• Fats: 16.6g
• Carbohydrates: 10.9g

Ingredients

• Squid: 4 pc
• Avocado: 3 pc
• Cucumbers: 3 pc
• Soy sauce: 3 tbsp
• Dijon mustard: 2 tsp
• Chopped cilantro (coriander): 0.5 bunch

Cooking steps

1. Cut boiled squid into rings. Peel ripe avocados and cut them into cubes. Do the same with fresh cucumbers.

   Required ingredients:

   • Squid: 4 pieces
   • Avocado: 3 pieces
   • Cucumbers: 3 pieces

2. Make the dressing - mix with soy sauce and mustard.

   Required ingredients:

   • Soy sauce: 3 tablespoons
   • Dijon mustard: 2 teaspoons

3. Combine the squid with avocado and greens, then drizzle with the prepared dressing.

   Required ingredients:

   • Squid: 4 pieces
   • Avocado: 3 pieces
   • Chopped cilantro (coriander): 0.5 bunch