Squid salad with cucumber, watercress, and cilantro
Explore the delightful blend of tender squid, crunchy cucumber, peppery watercress, and fragrant cilantro in this refreshing salad. Taste the ocean in every bite.
Ingredients:
- 1 tablespoon vegetable oil, plus more for grill
- 450g squid (bodies and tentacles), cleaned
- Kosher salt, freshly ground pepper
- 2 tablespoons (or more) unseasoned rice vinegar
- 1 tablespoon (or more) chili oil
- 2 Persian cucumbers or 1 English hothouse cucumber, thinly sliced lengthwise
- 1/2 bunch watercress, thick stems trimmed (about 2 cups)
- 1/2 bunch cilantro, thick stems trimmed (about 1 cup)
Instructions:
- Get the grill ready for medium-high heat and grease the grate. Mix the squid with 1 tablespoon of oil in a big bowl, then season it with salt and pepper.
- Cook the squid on the grill, flipping it every now and then, until it gets a bit charred and fully cooked, which should take around 4 minutes. Move the squid to a cutting board and cut the bodies into small pieces.
- Combine the squid with vinegar and chili oil in another large bowl. Put in the cucumbers, watercress, and cilantro, then mix everything together. Taste it and adjust the seasoning with more salt, pepper, vinegar, and chili oil as needed.
Summary:
- Calories: 771 kcal
- Fat: 35 g
- Protein: 77 g
- Carbs: 37 g
- Potassium: 2310 mg
- Magnesium: 247 mg