Watermelon and Squid Salad

Name: Watermelon and Squid Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters Champagne vinegar; 1 teaspoons crushed red pepper; 6 servings Ground sumac, for sprinkling (optional, see Note); 2 jalapeños, seeded and minced; 2 Tbsps lime juice; 1 Tbsp finely grated lime zest; 79 milliliters chopped mint; 59 milliliters extra-virgin olive oil; 1 teaspoon finely grated orange zest; 79 milliliters rice vinegar; 6 servings Salt and freshly ground pepper; 3 scallions, thinly sliced; 454 grams baby squid, bodies and tentacles separated but left whole; 79 milliliters chopped tarragon; 2 kilograms small seedless watermelon (about halved, rind removed, flesh sliced 1/2 inch thick

Watermelon and Squid Salad is It is perfect for Summer. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a bowl, whisk the rice vinegar, Champagne vinegar, scallions, jalapeos, 2 teaspoons of the lime zest and 1 tablespoon of the lime juice. Season with salt and pepper.

Ingredients you will need

Champagne Vinegar

Salt And Pepper

Rice Vinegar

Lime Juice

Lime Zest

Green Onions

Equipment you will use

Whisk

Bowl

Light a grill. In a medium bowl, toss the squid with the oil, orange zest, crushed red pepper and the remaining 1 tablespoon of lime juice and 1 teaspoon of lime zest; season with salt and pepper. Grill the squid over high heat until lightly charred, 4 minutes.

Ingredients you will need

Red Pepper Flakes