Squid salad with pineapple
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This salad is crunchy, citrusy, spicy and so easy to make!
Ingredients
Olive oil
1 tbs
Vinegar
2 tbs, (rice wine)
Lime juice
2 tbs
Fish sauce
2 tsp
Calamari or squid, raw
500 g, cleaned, cut into 5mm thick rings
Pineapple
2 cup(s), (1/2 small), peeled, thinly sliced
Fennel
2 baby, thinly sliced
Lebanese cucumber
1 medium, halved, thinly sliced
Cherry tomatoes
250 g, halved
Bean sprouts
1 cup(s), (80g)
Fresh red chilli
1 whole, thinly sliced
Fresh mint
1 cup(s)
Fresh coriander
1 cup(s)
Instructions
1
Place oil, vinegar, juice and fish sauce in a small bowl and stir until well combined.
2
Preheat a barbecue or chargrill over medium heat. Add squid and pineapple and cook for 2-3 minutes each side or until golden. Transfer to a large bowl. Add dressing, fennel, cucumber, tomatoes, bean sprouts, chilli, mint and coriander. Toss gently to combine.
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