Cabo Squid Salad

Recipe Ingredients

		Salt - as needed
2 lbs	908g / 32oz	Squid with tentacles - cleaned
1/2 cup	31g / 1.1oz	Chopped red onion
1 cup	62g / 2.2oz	Chopped seeded plum tomatoes
4		Garlic cloves - minced
1/4 cup	4g / 0.1oz	Minced cilantro
1 teaspoon	5ml	Fresh Mexican oregano leaves - crushed
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Minced jalapeno
		Lettuce leaves
		Lemon and lime slices

Recipe Instructions

Bring water to boil in a 4-quart saucepan and add salt.

Meanwhile, cut the squid crosswise into 1-inch pieces. If the tentacles are small, leave them whole. Add the squid to the pot and cook about 1 minute. The edges of the squid will begin to curl, and it will become opaque. Drain. Place the squid in a large bowl and let cool.

Add the onion, tomatoes, garlic, cilantro, oregano, lemon juice, olive oil and jalapeño to the squid, and stir to combine. Add salt to taste. Let the salad stand 15 minutes to let the flavors meld.

Serve the salad on lettuce leaves along with lemon and lime slices.

This recipe yields 8 servings.

Each serving: 119 calories; 90 mg sodium; 231 mg cholesterol; 3 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 16 grams protein; 0.61 gram fiber.

Source:
The Los Angeles Times, 08-21-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.