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Apple and Squid Salad Entrée Cups

This refreshing salad is all about the texture – crisp green apple and bean sprouts with firm squid pieces inside lettuce leaf cups.

Apple and Squid Salad Entrée Cups
Serves: 12
Ingredients
  • 650 g loligo squid, cleaned (see notes)
  • 1 lime, zest finely grated, juiced
  • 1 medium red chilli, seeded and finely chopped
  • 1 clove garlic, crushed
  • 1 Granny Smith apple (see notes)
  • 1 cup bean sprouts, trimmed
  • ¼ cup coriander leaves, roughly chopped
  • ¼ cup mint leaves, roughly chopped
  • 2 spring onions, finely sliced on the diagonal
  • 12 baby cos lettuce leaves
For dressing
  • 1½ tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1½ tablespoons grated palm sugar (see notes)
  • ¼ cup vegetable oil
Instructions
  1. Cut squid hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into bite-sized pieces. Cut tentacles into sections. Combine lime juice and zest, chilli and garlic. Toss through squid, cover and set aside to marinate for 30 minutes.
  2. Heat a barbecue or char-grill plate until very hot.
  3. Meanwhile, make the dressing by combining all of the ingredients in a large bowl.
  4. Barbecue squid, in batches if necessary, until it just turns white. Remove from grill and toss with dressing. Set aside to cool.
  5. Cut apple into thin matchsticks and mix through squid with bean sprouts, coriander, mint and spring onion.
  6. Spoon squid mixture into lettuce leaves and serve.
Notes
Seafood substitutes - Cuttlefish, Gould's Squid, or Octopus (omit scoring, cut into quarters).
Apple substitutes - When Granny Smiths are not available, use another firm apple suitable for cooking and baking. To name a few: Golden Delicious, Jonagold, Jonathan, and Braeburn. For more complex flavour, try a mixture of two or three different varieties.
Palm Sugar substitute - Maple sugar or brown sugar blended with a little maple syrup to moisten

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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