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Lunch | Fish

Thai squid salad

A powerhouse salad that will protect your thyroid, skin, heart, brain, blood and cells

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Thai squid salad recipe
Serves:
4
Preparation:
15 Mins
Cooking:
25 Mins
High FODMAP:
Yes
Allergens:
Sesame seeds, Molluscs, Fish
Check Your Own Recipe

What are the health benefits of Thai squid salad?

A powerhouse salad that will protect your thyroid, skin, heart, brain, blood and cells

 

Ingredients

Method

Ingredients

20g/handful basil leaves nutritional information
20g/handful basil leaves
300g/20 plum cherry tomatoes, halved nutritional information
300g/20 plum cherry tomatoes, halved
10g/20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths nutritional information
10g/20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths
200g/½ cucumber, cut in half, seeds removed, thickly sliced nutritional information
200g/½ cucumber, cut in half, seeds removed, thickly sliced
24g/2 tbsp thai fish sauce nutritional information
24g/2 tbsp thai fish sauce
1 garlic clove, finely sliced for salad nutritional information
1 garlic clove, finely sliced for salad
1 garlic clove, finely chopped, for dressing nutritional information
1 garlic clove, finely chopped, for dressing
15g/thumb-sized piece of ginger, peeled and thinly sliced nutritional information
15g/thumb-sized piece of ginger, peeled and thinly sliced
12ml/½ lime, juice only nutritional information
12ml/½ lime, juice only
10g/large handful mint leaves nutritional information
10g/large handful mint leaves
30g/2 heaped tbsp palm sugar nutritional information
30g/2 heaped tbsp palm sugar
24ml/2 tbsp rapeseed oil nutritional information
24ml/2 tbsp rapeseed oil
35g/4 red chilli's, finely chopped, seeds optional nutritional information
35g/4 red chilli's, finely chopped, seeds optional
12ml/1 tbsp sesame oil nutritional information
12ml/1 tbsp sesame oil
100g/5 shallots nutritional information
100g/5 shallots
80g/5 spring onions, trimmed, cut in half and quartered lengthways nutritional information
80g/5 spring onions, trimmed, cut in half and quartered lengthways
400g/14oz baby squid, tentacles reserved nutritional information
400g/14oz baby squid, tentacles reserved
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the dressing, grind the garlic together with 3 of the chillies, the palm sugar, fish sauce and lime juice in a pestle and mortar. Set aside.
2) For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.
3) Combine the garlic, garlic chives (or chives), spring onions, shallots, cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and basil.
4) Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown.
5) Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.
6) Add the dressing from the pestle and mortar to the hot squid and toss through,
8) Add the hot squid to the salad and mix thoroughly, serve straightaway.

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