I have been a really good girl all winter long. I tried my hardest to keep my cooking seasonal including my ingredients and techniques. Before this past winter, I had never consumed so many root vegetables, winter squash, and dark greens before in my life. I have made pots upon pots of soups, stew, braises, and slow-cooked meals. That said I needed to brighten up my repertoire just for a moment to remind myself that spring is on the way.
This recipe was inspired by an episode of Bill’s Holiday, which is on the Cooking Channel. I decided to play more with southeast Asian flavors and keep it super simple.
I hate to admit this but there is nothing local or seasonal about this recipe. But it is refreshing, light, simple, and a burst of sunshine in your mouth.
Spicy Squid Salad
Makes 3 Servings
1 serving = 1 cup = 4 Points Plus
- 1 # squid, cut into small rings
- 1 garlic cloves, minced
- 1 red finger pepper, minced (you can substitute whatever chile you like)
- 1 tsp lime zest
- 1 tbsp lime juice
- 1 ½ tbsp fish sauce
- 1 tbsp soy sauce
- 1 packet of Truvia
- ½ cup celery, julienne
- 1 cup English cucumber, cut into half moons
- 1 small mango, cut into small cubes**
- 1 cup cilantro, whole leaves
- ½ cup mint, torn leaves
- 1 small shallot, sliced
- 3 cups baby spinach
**My mango was not very ripe so I cut into small cubes, placed it into a small plastic container with 1 tbsp of water and microwave for 20 seconds. This will soften the mango and bring out some of their natural sugars
Cut the squid into small rings (you can always ask your fish monger to do this for you). Combine the squid with the garlic, finger pepper, and lime zest. Set aside and allow to marinate while you make your dressing and cut your vegetables.
Combine the lime juice, fish sauce, soy sauce, and Truvia. Set aside.
Combine the celery, cucumber, mango, cilantro leaves, and mint in a large bowl. I usually hate raw celery in salads but it works so well in this recipe. The crunch of the celery adds an awesome texture and since you julienne the celery it wilts ever so slightly when you toss it with the hot squid. Give it a try! (And you know you always have leftover celery hanging around from when you needed it for tomato sauce or a braise and didn’t know what to do with the rest of the bunch.)
Heat up a wok on high heat (if you don’t have a wok…no worries…just use a large sauté pan). Spray the wok with non-stick cooking spray and toss in your shallots. Sauté for 1 minute or until lightly browned. Season with salt and pepper. Add in your squid and sauté on high heat for another 2-3 minutes or until cooked through, season again with salt and pepper. Add your squid to your bowl of vegetables and herbs. Toss the squid and veggies with your dressing. Serve on a bed of baby spinach and enjoy. If you want to make a more substantial meal serve it with some brown rice or quinoa.