Light Squid Salad

Ingredients

• Courgette 1 piece
• Scallions 2 pieces
• Sprouted legumes 0 oz
• Pickled Eggplant with Peppers 2 pieces
• Squid 10 oz
• Mild Chili Spice ½ pieces
• Honey 4 spoons
• Lime ½ pieces
• Soy Sauce 5 teaspoons
• Sesame Oil 2 spoons
• Vegetable Oil 1 tablespoon
• Garlic 1 clove

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the chili pepper in half, scoop out the seeds, and finely chop.

Step 3

In a bowl, combine honey, soy sauce, sesame oil, and chili pepper.

Step 4

Grate the zest from half a lime using a fine grater and add it to the sauce. Squeeze the juice of the lime into the sauce and mix well.

Step 5

Wash the zucchini, pat them dry, and slice them into thin rings using a specialized grater or cut them into strips.

Step 6

Slice the green onions diagonally into rings.

Step 7

Slice the marinated peppers into thin strips.

Step 8

Clean the squid by removing the quill and membranes.

Step 9

Slice the squid into 1.5 cm rings.

Step 10

In a large skillet, heat 1 tablespoon of oil, add a crushed garlic clove, and sauté it until golden brown.

Step 11

Place the rings of squid in the skillet and sauté over high heat for about 3 minutes, stirring, until they turn opaque.

Step 12

Place the zucchini, green onions, sprouts, and pickled peppers in a serving bowl.

Step 13

Dress the salad with the prepared dressing and toss to combine. Place the squid on top of the salad and discard the garlic.

Step 14

Serve the salad immediately.