Squid Salad with Cucumbers, Almonds and Pickled Plu

Name: Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small Japanese cucumbers or 4 Kirby cucumbers, thinly sliced; 2 1/2 tablespoons mirin, more to taste; 2 tablespoons rice-wine vinegar, more to taste; 2 tablespoons minced shiso or mint, more for serving; 1/2 teaspoon salt, more to taste; 1 pound squid; 1/4 cup slivered almonds; 1 tablespoon extra virgin olive oil; Ground black pepper to taste; 2 to 3 tablespoons umeboshi (pickled plum paste), or to taste

Servings: persons

1
In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt.
2
Taste and add more mirin, vinegar and salt, if desired.
3
Set aside.
4
To prepare squid, cut off tentacles.
5
Thinly slice bodies into rings and halve tentacles lengthwise.
6
Rinse and pat dry.
7
In a large skillet over medium heat, toast almonds until golden brown, about one minute.
8
Transfer to a bowl to cool and return skillet to heat.
9
Drizzle olive oil into hot skillet and add squid rings.
10
Cook for one minute, then add tentacles, salt and pepper to taste.
11
Cook, stirring occasionally, about 2 minutes more, until squid is just opaque.
12
Turn off heat; allow squid to cool slightly.
13
Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine.
14
Taste and add more umeboshi or mirin, if desired.
15
Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.

105

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 8 small Japanese cucumbers or 4 Kirby cucumbers, thinly sliced, 2 1/2 tablespoons mirin, more to taste, 2 tablespoons rice-wine vinegar, more to taste, 2 tablespoons minced shiso or mint, more for serving, and more.

Yes, Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing 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!

Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions