Crunchy squid salad

Crunchy squid salad


9 people made this

About this recipe: A delicious and colourful salad that's packed full of flavour. Squid is tossed with peppers, celery, cucumber and jicama in a red wine vinaigrette.


Serves: 8 

  • 120ml olive oil
  • 4 tablespoons red wine vinegar
  • 2 cloves garlic, pressed
  • 250ml dry white wine
  • 250ml water
  • 450g squid, cleaned and cut into rings and tentacles
  • 120g chopped celery
  • 1/2 bunch fresh coriander, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 135g chopped cucumber
  • 1 bunch spring onions, chopped
  • 1 bunch fresh parsley, chopped
  • 130g jicama, peeled and grated
  • 1 Scotch bonnet chilli or to taste, finely chopped

Prep:15min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

  1. In a small bowl, mix together the olive oil, red wine vinegar and garlic.
  2. In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
  3. In a large bowl, mix the celery, coriander, green pepper, red pepper, yellow pepper, cucumber, spring onions, parsley, jicama and chilli. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.


Is also known as arrowroot, it can be purchased in Chinese/Oriental speciality shops. If unavailable, use water chestnuts, apples or daikon (mooli).

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