Chilli-Lime Squid Salad (Printable View)

A vibrant salad combining tender squid, fresh herbs, crisp shallots, and a zingy chilli-lime dressing.

# What You’ll Need:

→ Squid

01 - 1.1 lbs cleaned squid tubes, sliced into rings
02 - 1 tablespoon vegetable oil

→ Dressing

03 - 2 tablespoons fish sauce
04 - 3 tablespoons fresh lime juice
05 - 1 tablespoon light soy sauce, gluten-free
06 - 1 tablespoon palm sugar or light brown sugar
07 - 2 red chillies, finely sliced
08 - 2 garlic cloves, minced

→ Salad

09 - 3.5 ounces mixed salad leaves including rocket, baby spinach, and coriander
10 - 1 small cucumber, seeded and sliced into half-moons
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - ½ cup fresh mint leaves
14 - ½ cup fresh coriander leaves

→ Garnish

15 - ¼ cup crispy fried shallots
16 - 1 lime, cut into wedges

# How To Make It:

01 - Pat the squid dry with paper towels. Toss with vegetable oil and a pinch of salt.
02 - Heat a grill pan or skillet over high heat. Sear the squid in batches for 1 to 2 minutes until just opaque and lightly charred. Remove from heat and let cool slightly.
03 - In a small bowl, whisk together fish sauce, lime juice, soy sauce, palm sugar, chillies, and garlic until the sugar is dissolved.
04 - In a large bowl, combine salad leaves, cucumber, carrot, red onion, mint, and coriander. Add the squid and drizzle with the dressing. Toss gently to coat.
05 - Divide the salad among serving plates. Top with crispy fried shallots and serve with lime wedges.

# Best Practices:

01 -
  • The squid cooks in minutes, so dinner happens faster than you'd think—perfect for when you want something restaurant-quality without the fuss.
  • It's naturally dairy-free and gluten-free (if you watch your soy sauce), which means everyone at the table gets to enjoy it without compromise.
  • That combination of crispy shallots, tender squid, and bright dressing is genuinely addictive—you'll find yourself making it again within the week.
02 -
  • Overcooking squid by even thirty seconds turns it rubbery—the high heat and short cooking time are the whole point, so watch it like a hawk and pull it off the second it turns opaque.
  • The dressing tastes better if you make it five minutes before serving so the garlic and chillies have time to infuse into the liquid, but don't dress the salad more than a few minutes before eating or the leaves get sad.
03 -
  • Keep your squid in the freezer until just before cooking, and let it rest at room temperature for only five minutes; cold squid sears better and stays more tender.
  • If you can't find crispy fried shallots at your regular store, look at an Asian grocer or make your own by slicing shallots thin and frying them in oil until golden—it takes ten minutes and smells incredible.
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