Chilli Lime Squid Salad (Printable Version)

Tender squid combined with chilli-lime dressing, fresh herbs, and crispy shallots for a vibrant dish.

# What You'll Need:

→ Squid

01 - 1.1 lb 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 oz mixed salad leaves (rocket, baby spinach, coriander)
10 - 1 small cucumber, seeded and sliced into half-moons
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - 1/2 cup fresh mint leaves
14 - 1/2 cup fresh coriander leaves

→ Garnish

15 - 1/4 cup crispy fried shallots
16 - 1 lime, cut into wedges

# Directions:

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

# Additional Tips::

01 -
  • The squid turns impossibly tender in just minutes, and you'll be amazed at how forgiving the cooking actually is.
  • It tastes restaurant-quality but comes together faster than ordering delivery, plus the brightness never fades even if it sits for a bit.
02 -
  • Overcook the squid by even a minute and it becomes a rubber band, so watch it like you're timing something crucial—because you are.
  • The dressing tastes intensely funky on its own, which is exactly right and means you've nailed the balance once it hits the salad.
03 -
  • Buy your squid from a fishmonger if possible, and ask them to clean and slice it while you wait—it makes a real difference in texture and flavor.
  • Make the dressing first so the chillies and garlic have time to meld while you're handling the other ingredients, and always taste it before it meets the salad.
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