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Squid Salad

Squid Salad

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It’s that balance that makes it so addictive—zesty, spicy, slightly sweet, and deeply savory all at once. Light enough to keep going back for more, but bold enough that every bite still feels exciting. You don’t just eat this salad… you kind of chase it, one refreshing, spicy bite after another.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4
Course: Appetizer
Cuisine: Asian
Calories: 182
Ingredients Method Nutrition Notes

Ingredients
 
 

INGREDIENTS A
  • 1 lb squid cleaned, tubes and tentacles
  • 1 tsp ground black pepper
  • salt to taste
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1 lemon juiced
INGREDIENTS B (Fine Chopped)
  • 1 tomato
  • 1 large onion
  • 1 bunch cilantro
  • 1 lemongrass stalk
  • 3 Thai chilies or bird’s eye chilies
  • 1 red Fresno chili or red jalapeño

Method
 

  1. Remove the squid's skin and slice it coarsely. Toss with black pepper and salt. Rub with olive oil.
  2. Preheat the Air Fryer to 180°C until the heating light turns off. Approximately 3 minutes.
  3. Place the squid in the Air Fryer and cook for 10 minutes. Remove and let it cool.
  4. Place the squid in a large bowl with all the ingredients listed under Ingredient B.
  5. Add the sugar, salt, and lemon juice. Mix well and serve.
  6. The Squid Salad is ready to be served.

Nutrition

Calories: 182kcalCarbohydrates: 12gProtein: 21gFat: 5gSaturated Fat: 1gCholesterol: 291mgSodium: 531mgPotassium: 581mgFiber: 2gSugar: 4g

Notes

Tips to Make It Tastier:
  • Add 1 teaspoon of fish sauce for deeper umami
  • Add thinly sliced kaffir lime leaves for extra aroma
  • Add mint leaves for freshness

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