Light salad with squid
2 servings
20 minutes
A light salad with squid is a refined dish of Pan-Asian cuisine, where the freshness of vegetables combines with the tenderness of seafood and a tangy dressing. The light acidity of lime harmoniously highlights the sweetness of honey, while sesame oil adds a nutty depth of flavor. Marinated peppers give the salad vibrant hues, and bean sprouts add a crunchy texture. The dish is perfect as a light appetizer or main course for those who appreciate freshness and exquisite taste. The salad should be served immediately while the squid remains tender and juicy. The origins of the recipe trace back to Asian culinary traditions, where the combination of sweet, spicy, and sour is key to gastronomic pleasure.
1
Prepare all the ingredients.
2
Cut the chili pepper in half, scoop out the seeds, and chop finely.
- Chili pepper: 0.5 piece
3
Combine honey, soy sauce, sesame oil, and chili pepper in a bowl.
- Honey: 4 tablespoons
- Soy sauce: 5 tablespoon
- Sesame oil: 2 tablespoons
- Chili pepper: 0.5 piece
4
Grate the zest of half a lime with a fine grater and add it to the sauce. Squeeze lime juice into the sauce and mix.
- Lime: 0.5 piece
5
Wash the zucchini, dry it, and grate it into thin rings or cut it into strips using a special grater.
- Courgette: 1 piece
6
Cut the green onion into rings diagonally.
- Spring onion: 2 pieces
7
Cut the pickled pepper into thin strips.
- Marinated bell pepper: 2 pieces
8
Clean the squid from the chord and membranes.
9
Cut the squid into rings of 1.5 cm.
- Squid: 300 g
10
In a large skillet, heat 1 tablespoon of oil, add the crushed garlic clove, and sauté until golden.
- Garlic: 1 clove
- Vegetable oil: 1 tablespoon
11
Place squid rings in the pan, fry on high heat for about 3 minutes, stirring until they turn white.
- Squid: 300 g
12
Place zucchini, green onion, sprouts, and pickled pepper in a serving bowl.
- Courgette: 1 piece
- Spring onion: 2 pieces
- Bean sprouts: 60 g
- Marinated bell pepper: 2 pieces
13
Dress the salad with the prepared sauce and mix. Place the squid on top of the salad and discard the garlic.
- Honey: 4 tablespoons
- Soy sauce: 5 tablespoon
- Sesame oil: 2 tablespoons
- Chili pepper: 0.5 piece
- Lime: 0.5 piece
- Squid: 300 g
14
Serve the salad immediately.
