Summer Salad of Local Squid, Guacamole, Citrus & Chilli

Summer Salad of Local Squid, Guacamole, Citrus & Chilli

Summer Salad of Local Squid, Guacamole, Citrus & Chilli
Ingredients (x4)
– 480g small local squid, cleaned & prepared
– 10mls olive oil
– Sea salt
– 1 lemon – for juicing

Guacamole
– 2 green chilli – finely chopped
– 2 spring onions – thinly sliced
– Handful of fresh coriander, roughly chopped
– 3 ripe avocados
– 1 ripe medium tomato, cut into 3mm dice
– Juice of 1 lime
– Salt

Salad
– 2 gem lettuce, sashed & sliced
– 12 cherry tomatoes halved
– 2 Oranges – segmented
– 2 ruby graperfruit – segmented
– 2 red chilli – thinly sliced
– 12 sprigs fresh coriander

Dressing
– 150mls extra virgin olive oil
– 40mls Cabernet Sauvignon vinegar
– Salt
– Milled black pepper

Method

To make the Guacamole, mash together all ingredients but leaving it quite coarse. It should taste creamy, spicy & a little sour from the lime juice

Quickly grill the Squid in a very hot non-stick saute pan with a tiny amount of Olive oil, tip onto a plate & season with a little lemon juice & salt

Combine the dressing ingredients & set aside

Make the salad: combine the lettuce, tomatoes, red onions, citrus segment, 2 tbls of the dressing & a little salt – carefully dress

Build the salad on 4 salad plates – place a spoonful of Guacamole off-centre & pile the remaining elements around & finish with more dressing & fresh coriander sprigs

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