Cabo Squid Salad Recipe

Name: Cabo Squid Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt as needed; 2 lb squid with tentacles cleaned; 1/2 c. minced red onion; 1 c. minced seeded plum tomatoes; 4 x garlic cloves chopped; 1/4 c. chopped cilantro; 1 tsp fresh Mexican oregano leaves crushed; 3 Tbsp. lemon juice; 1 Tbsp. extra virgin olive oil; 1 tsp chopped jalapeno Lettuce leaves Lemon and lime slices

Servings: persons

1
Bring water to boil in a 4-qt saucepan and add in salt.
2
Meanwhile, cut the squid crosswise into 1-inch pcs.
3
If the tentacles are small, leave them whole.
4
Add in the squid to the pot and cook about 1 minute.
5
The edges of the squid will begin to curl, and it will become opaque.
6
Drain.
7
Place the squid in a large bowl and let cold.
8
Add in the onion, tomatoes, garlic, cilantro, oregano, lemon juice, extra virgin olive oil and jalapeno to the squid, and stir to combine.
9
Add in salt to taste.
10
Let the salad stand 15 min to let the flavors meld.
11
Serve the salad on lettuce leaves along with lemon and lime slices.
12
This recipe yields 8 servings.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt as needed, 2 lb squid with tentacles cleaned, 1/2 c. minced red onion, 1 c. minced seeded plum tomatoes, and more.

Yes, Cabo Squid Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!