Wok-Charred Squid Salad with Baby Spinach and Cashews Recipe

Name: Wok-Charred Squid Salad with Baby Spinach and Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound baby spinach or tatsoi (4 packed cups); 2 Belgian endives, separated into spears; 1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings; 3 tablespoons chopped mint; 3 tablespoons chopped cilantro; 1/4 cup coarsely chopped toasted unsalted cashews; 2 tablespoons Sriracha chili sauce or other hot chili sauce; Salt; Vegetable oil, for stir-frying; 3 tablespoons fresh lime juice; Lime wedges, for serving

Servings: persons

3/4 pound baby spinach or tatsoi (4 packed cups)
2 Belgian endives, separated into spears
1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings
3 tablespoons chopped mint
3 tablespoons chopped cilantro
1/4 cup coarsely chopped toasted unsalted cashews
2 tablespoons Sriracha chili sauce or other hot chili sauce
Salt
Vegetable oil, for stir-frying
3 tablespoons fresh lime juice
Lime wedges, for serving

1
Arrange the baby spinach and endive spears in 6 individual salad bowls.
2
In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.
3
Heat a wok or skillet until hot.
4
Add 1 tablespoon of oil and, when it begins to smoke, add one-third of the squid.
5
Stir-fry over high heat for 10 seconds.
6
Deglaze the skillet with 1 tablespoon of the lime juice and spoon the squid into 2 of the bowls.
7
Repeat 2 more times with the remaining squid.
8
Serve the salad at once, with the lime wedges.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3/4 pound baby spinach or tatsoi (4 packed cups), 2 Belgian endives, separated into spears, 1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings, 3 tablespoons chopped mint, and more.

Yes, Wok-Charred Squid Salad with Baby Spinach and Cashews 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.

Wok-Charred Squid Salad with Baby Spinach and Cashews

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