/assets/logos/nzwd.svg
Recipe

Green mango and squid salad

This delicious and fresh green mango and squid salad is perfect for dinner tonight! Light, healthy and full of authentic Asian flavour - you simply can't go wrong!

Aug 31, 2015 2:00pm
  • 25 mins preparation
  • 5 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Green mango and squid salad
  • 1 green mango, peeled, shredded (see tip)
  • 250 gram baby cucumbers, thinly sliced
  • 200 gram grape tomatoes, squashed
  • 1 bunch vietnamese mint leaves, leaves picked
  • 1 bunch thai basil, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 3 green onions, shredded
  • 1/4 cup roasted salted peanuts, chopped
  • 500 gram cleaned squid tubes
  • 2 tablespoon fish sauce
  • 2 tablespoon peanut oil
  • fried eschalots, to serve
Peanut dressing
  • 1 thai red chilli, finely chopped
  • 1 clove garlic chopped
  • 1/4 cup lime juice
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon palm sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce

Method

Green mango and squid salad
  • 1
    In a large bowl, toss mango, cucumber, tomatoes, herbs, onion and peanuts. Set aside.
  • 2
    Make peanut dressing: In a small jug, combine all ingredients, mixing until sugar dissolves. until well combined.
  • 3
    Split squid tubes open and score in a criss-cross pattern. Slice into strips. Toss in fish sauce.
  • 4
    In a wok or large frying pan, heat oil on high. Cook squid in 3 batches, 12- minutes each, until tender and starting to brown.
  • 5
    Toss salad with dressing. Serve topped with squid and fried eschalots.

Notes

If green mango is unavailable, use an under-ripe mango or papaya.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg