Squid Salad with Cucumber, Watercress, and Cilantro
A fresh and flavorful grilled squid salad featuring crisp Persian cucumbers, peppery watercress, and aromatic cilantro, dressed with a spicy chili oil and rice vinegar dressing.
4 servings
14 min
Ingredients
- •1 tablespoon vegetable oil
- •1 pound squid
- •1 to taste kosher salt and pepper
- •2 tablespoons rice vinegar
- •1 tablespoon chili oil
- •2 whole Persian cucumbers
- •½ bunch watercress
- •½ bunch cilantro
- •1 cup stems
Cooking Instructions
- 1.
Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.
5 min
- 2.
Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
4 min
- 3.
Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.
5 min
