Chilli lime squid salad
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Time to make:
20 mins (Hands-on time: 15 mins, Cooking time: 5 mins)
$4.50 per serve
(at time of publication)
Full ingredients list:
3 squid hoods (750g), cleaned, cut into 5cm squares, scored
2 long red chillies, finely chopped
150g snow peas, trimmed
100g baby rocket leaves
1 small avocado, chopped
1/2 small red onion, thinly sliced
1 small red capsicum, thinly sliced
1/2 cup fresh mint leaves, torn
1 tablespoon peanut oil
1/4 cup lime juice
4 slices sourdough, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a non-stick frying pan with oil. Cook squid and half the chilli over medium heat for 4 minutes. Remove from pan. Steam snow peas until just tender. Cool.
Step 2 Combine squid, rocket, avocado, onion, capsicum, mint and snow peas in a large bowl.
Step 3 In a screwtop jar, combine remaining chilli, peanut oil and lime juice. Drizzle over salad. Serve with sourdough.
If preferred, replace squid with 2 cups of cooked, shredded chicken or 600g of grilled lean rump steak, thinly sliced.
About this recipe
First published: November 2009