Cabo Squid Salad Recipe
Servings: 8
Ingredients
- Salt as needed
- 2 lb squid with tentacles cleaned
- 1/2 c. minced red onion
- 1 c. minced seeded plum tomatoes
- 4 x garlic cloves chopped
- 1/4 c. chopped cilantro
- 1 tsp fresh Mexican oregano leaves crushed
- 3 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 1 tsp chopped jalapeno Lettuce leaves Lemon and lime slices
Directions
- Bring water to boil in a 4-qt saucepan and add in salt.
- Meanwhile, cut the squid crosswise into 1-inch pcs. If the tentacles are small, leave them whole. Add in the squid to the pot and cook about 1 minute. The edges of the squid will begin to curl, and it will become opaque. Drain. Place the squid in a large bowl and let cold.
- Add in the onion, tomatoes, garlic, cilantro, oregano, lemon juice, extra virgin olive oil and jalapeno to the squid, and stir to combine. Add in salt to taste. Let the salad stand 15 min to let the flavors meld.
- Serve the salad on lettuce leaves along with lemon and lime slices.
- This recipe yields 8 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 30 | 23% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 52mg | 2% |
| Potassium 351mg | 10% |
| Total Carbs 6.12g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.23g | 1% |
| Protein 18.04g | 29% |
