Squid salad

A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.

In this fresh, crunchy squid salad, the squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together.

Super simple to make with tons of flavour! The cooked squid tentacles are marinated with red wine vinegar, olive oil, red onions salt and lemon juice. Then tossed and served with red peppers, olives, lemon zest and chopped parsley. It makes a great starter or appetizer served with a toasted baguette, or with bread for dipping. It is always the star on any charcuterie or seacuterie board.

I love the idea of adding sweet fruit into a savoury dish! This recipe is full of so much flavour and is also quite affordable to make. Did you know 1kg of fresh and locally sourced squid will cost you $11AUD from the market? This dish will feed up to 6 people and if you want to stretch it out a little further serve with some rice

Squid salad with garlic and chilli is a simple and stylish recipe that makes an impressive starter for summer dinner parties.

Italian calamari salad is the ultimate make-ahead dish for the feast of the Seven Fishes! Squid, crispy celery, and olives are the stars!

A quick and easy yum talay recipe for a deliciously spicy Thai seafood salad, ready in under 20 minutes!

The bold Asian flavors really define this Squid Salad. Be careful not to overcook the squid. 1 minute in boiling water is enough.

Thai seafood salad, or Yum Talay, is a vibrant and flavorful classic Thai salad showcasing Thailand's best coastal cuisine. The key ingredients include fresh shrimp, a tangy dressing, and a generous amount of fresh herbs and vegetables.

This yum pla muk recipe make a delicious authentic Thai squid salad with crisp vegetables and fresh herbs. Pair with sticky rice to mellow down the spiciness.