Chilli Lime Squid Salad (Printable)

A vibrant mix of chilli, lime, herbs, and tender squid with crispy shallots and fresh salad leaves.

# What You Need:

→ Squid

01 - 1.1 lb cleaned squid tubes, sliced into rings
02 - 1 tbsp vegetable oil

→ Dressing

03 - 2 tbsp fish sauce
04 - 3 tbsp fresh lime juice
05 - 1 tbsp light soy sauce, gluten-free
06 - 1 tbsp palm sugar or light brown sugar
07 - 2 red chillies, finely sliced
08 - 2 garlic cloves, minced

→ Salad

09 - 3.5 oz mixed salad leaves including rocket, baby spinach, and coriander
10 - 1 small cucumber, seeded and sliced into half-moons
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - ½ cup fresh mint leaves
14 - ½ cup fresh coriander leaves

→ Garnish

15 - ¼ cup crispy fried shallots
16 - 1 lime, cut into wedges

# How-To Steps:

01 - Pat squid dry with paper towels. Toss with vegetable oil and a pinch of salt.
02 - Heat a grill pan or skillet over high heat. Sear squid in batches for 1 to 2 minutes until just opaque and lightly charred. Remove from heat and let cool slightly.
03 - In a small bowl, whisk together fish sauce, lime juice, soy sauce, palm sugar, chillies, and garlic until sugar is dissolved.
04 - In a large bowl, combine salad leaves, cucumber, carrot, red onion, mint, and coriander. Add cooled squid and drizzle with dressing. Toss gently to coat.
05 - Divide salad among serving plates. Top with crispy fried shallots and serve with lime wedges.

# Expert Advice:

01 -
  • The squid stays buttery and tender if you nail that high-heat sear, which honestly feels like a small victory every time.
  • Fresh herbs and crispy shallots transform this from good to genuinely crave-worthy, and you can prep everything while the squid cooks.
  • It's naturally light but satisfying, the kind of dish that makes you feel like you've eaten something both indulgent and wholesome.
02 -
  • Overcooking squid by even thirty seconds turns it from tender to chewy, so watch it like a hawk and pull it the moment it loses its transparency.
  • Make the dressing ahead if you like, but dress the salad just before serving or the leaves will wilt and lose their delicate crunch.
03 -
  • Slice the squid into even rings so nothing overcooks while you're waiting for thicker pieces to finish.
  • Taste the dressing before it meets the salad—this is your only chance to adjust the balance of heat, salt, and citrus to your preference.
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