Squid salad with mango, asparagus and avocado
4 servings
50 minutes
Squid salad with mango, asparagus, and avocado is a gastronomic journey into a world of freshness and sophistication. The tender texture and light sea flavor of the squid pair wonderfully with juicy, sweet mango and creamy avocado. Asparagus adds a light crunch and refreshing note. The dressing with Dijon mustard, lemon juice, and olive oil enriches the dish with a delicate balance of spiciness and freshness. This salad can be served as an elegant appetizer or light dinner, especially in warm weather. European chefs often use such combinations to create exquisite dishes that offer harmony of flavors and textures. Served chilled, it enhances its refreshing properties. A great choice for gourmets who appreciate light and healthy meals.
1
Rinse the squid. Boil water, add salt. When it boils, add the squid and cook for 1-2 minutes. Remove the squid from the pot and rinse with cold water.
- Baby squid rings: 150 g
2
Cut the asparagus into 4 pieces. Boil in salted boiling water, then rinse with cold water.
- Asparagus: 120 g
3
Peel and cut the mango and avocado.
- Avocado: 1 piece
- Mango: 1 piece
4
To prepare the dressing, mix all the ingredients: 2 teaspoons of Dijon mustard with seeds, 6 teaspoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of white vinegar, 1 teaspoon of soy sauce (light), 0.5 teaspoons of sesame oil (light), and a pinch of sugar.
- Dijon mustard: 2 teaspoons
- Olive oil: 6 teaspoons
- Lemon juice: 2 tablespoons
- White (distilled) vinegar: 1 teaspoon
- Light soy sauce: 1 teaspoon
- Sesame oil: 0.5 teaspoon
- Sugar: pinch
5
Dress the salad, mix it. Place in the refrigerator for 30 minutes.
- Toasted pine nuts: to taste
