Chilli lime squid salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

olive spray oil

3 squid tubes (750g), cleaned, cut in 5cm squares, scored

2 long red chillies, finely chopped

150g snow peas, trimmed

100g baby rocketarugulaX

1 small avocado, chopped

½ small red onion, thinly sliced

1 small red capsicum, thinly sliced

½ cup fresh mint, torn

1 tablespoon peanut oil

¼ cup lime juice

Instructions

Stay Awake

1 Spray a non-stick frying pan with oil. Cook squid and half the chillies over a medium heat for 4 minutes. Remove from pan. Steam snow peas until just tender. Cool.

2 Combine squid, snow peas, rocket, avocado, onion, capsicum and mint in a large bowl.

3 In a screw-top jar, combine remaining chillies, peanut oil and lime juice. Drizzle over salad and serve.

Serving suggestion

Sourdough bread, or a gluten-free alternative

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 39 g

Total fat 20 g

Saturated fat 3 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 4 g

Sodium 570 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT