Thai-style squid and cucumber salad for a refreshing meal

Ingredients for Thai-style squid and cucumber salad

• 60 ml fresh lime juice (from about 3 limes)

• 1 garlic clove, finely grated

• 15 ml fish sauce

• 5 g dark brown sugar

• 75 ml vegetable oil (or more)

• 10 g sea salt, divided

• 4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1 cm thick slices

• 1–2 Fresno chiles, deseeded, thinly sliced

• 75 g salted, roasted peanuts

• 675 g cleaned squid, patted dry

• 15 g coriander sprigs

• Steamed white rice (for serving; optional)

How to make Thai-style squid and cucumber salad

1. Whisk together the lime juice, garlic, fish sauce, brown sugar, 60 ml of oil, and ½ tsp of salt in a large bowl. Add the cucumber, chiles, and peanuts, then toss to coat. Set aside.

2. Ensure the squid is as dry as possible, then toss with the remaining 1½ tsp of salt. Separate the squid bodies from the tentacles.

3. Heat 1 tbsp of oil in a large frying pan over a high heat until smoking. Sear half of the tentacles, turning once halfway through, until lightly charred and opaque, about 2–3 minutes. Transfer to a plate. Repeat with the remaining tentacles, adding more oil if necessary.

4. Add a little more oil to the frying pan, then sear half of the squid bodies, turning once and using tongs to allow any liquid to pour off into the pan and evaporate, until lightly charred and opaque, about 2–3 minutes. Transfer to the plate with the cooked tentacles. Repeat with the remaining squid bodies.

5. Thinly slice the squid bodies, then transfer them to the bowl with the cucumber mixture and toss to coat.

6. Arrange the salad on a platter and drizzle the remaining dressing over the top. Garnish with sprigs of coriander. Serve with rice alongside, if desired.

Disclaimer
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.