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Photo of Squid salad with pineapple by WW

Squid salad with pineapple

2
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Wholegrain roll.TIP: You can use baby octopus instead of squid.

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