Summer Squid Salad

Name: Summer Squid Salad
Ingredients: 1 pound fresh squid, cleaned; 2 shallots, finely chopped; 2 jalapeno peppers, minced; juice of 2 limes; 1 red or orange bell pepper, finely chopped; 2 tablespoons cilantro, roughly chopped; 2-3 tablespoons olive oil; 1 avocado, cubed; 1/2 teaspoon kosher salt; 1/8 teaspoon crushed red pepper flakes

10 ingredients

8 steps

Ingredients

1 pound fresh squid, cleaned
2 shallots, finely chopped
2 jalapeno peppers, minced
juice of 2 limes
1 red or orange bell pepper, finely chopped
2 tablespoons cilantro, roughly chopped
2-3 tablespoons olive oil
1 avocado, cubed
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes

Directions

1

Halve the squid tentacles and cut the tops into 1/2-inch thick rings.
2

Bring a large pot of salted water to a boil, then add the squid and cook for 60-90 seconds, until opaque.
3

Remove the squid and place in an ice bath to stop the squid from cooking any further.
4

Drain and set aside.
5

Combine shallots, jalapenos, lime juice, bell pepper, cilantro and olive oil and toss.
6

Add in the cooked and chilled squid, avocado, salt and red pepper flakes.
7

Toss and taste, then adjust for seasonings as you see fit.
8

Serve alongside tortilla chips or crusty bread and a chilled glass of Bridlewood Chardonnay and enjoy!