Calamari-Mango Salad

Squid doesn't deserve its reputation for being tough or rubbery. It yields a delicate, tender texture if cooked for either a very short or a very long period of time.

Yield: Makes 3 1/2 cups
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 1 pound fresh or frozen squid, thawed and drained
  • 2 ripe mangoes, diced
  • 1/4 cup fresh lime juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 shallot, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Toasted baguette slices

Preparation

  1. Cut squid tubes into rings. Blanch in boiling water to cover 30 seconds or until opaque. (Water doesn't have to return to a rolling boil.) Don't overcook or squid will become tough. Plunge in ice water to chill. Drain.
  2. Combine squid, mangoes, and lime juice in a small bowl.
  3. Whisk together mustard, vinegar, and olive oil. Stir in cilantro and next 3 ingredients. Fold in squid mixture.
  4. Cover and chill until ready to serve. Top baguette slices with salad, using a slotted spoon.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Calamari-Mango Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy