Crunchy squid salad

    2 hours 25 min

    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.

    9 people made this

    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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    Reviews in English (10)


    This is an absolutely delicious salad and I am definitely going to make it again. The combination of cilantro and jicama is wonderful. I did change it a bit. I used 2 pounds of calamari instead of one, partly because the bell peppers I used were huge. I omitted the jalapeno pepper, but the next time I make this I may substitute a milder pepper, perhaps an anaheim. I was not sure how big a bunch is--for the cilantro and parsley--so I used about three quarters cup of torn cilantro leaves and omitted the parsley. Another reviewer mentioned that this does need some salt, But I like to leave that to the individual.  -  14 Mar 2008  (Review from Allrecipes US | Canada)


    Very good recipe but I suggest changing a few things. Use 2 lbs calamari and add some salt to the boil. Next time I will not be using a full bunch of parsley. The flavor was way too overbearing. 1/2 bunch is more than enough. I added some lemon juice to the dressing and some extra salt. I will definitely be making this many more times.  -  03 Mar 2010  (Review from Allrecipes US | Canada)


    while the final dish was very good, it came out more like "soup" than salad! I used 4 lbs of calimari; only doubled your recipe, and there was way too much 'vinagrette.'  -  31 Oct 2007  (Review from Allrecipes US | Canada)