Squid Salad with Cucumber, Watercress, and Coriander

Ingredients for Squid Salad with Cucumber, Watercress, and Coriander

• 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) chilli 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 coriander, thick stems trimmed (about 240ml )

How to make Squid Salad with Cucumber, Watercress, and Coriander

Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.

Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.

Toss squid with vinegar and chilli oil in a clean large bowl. Add cucumbers, watercress, and coriander and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chilli oil, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.