Wok-Charred Squid Salad with Baby Spinach and Cashews

Name: Wok-Charred Squid Salad with Baby Spinach and Cashews
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters 3/4 pound baby spinach or tatsoi (4 packed cups); 2 Belgian endives, separated into spears; 59 milliliters coarsely chopped toasted unsalted cashews; 3 Tbsps chopped cilantro; 3 Tbsps fresh lime juice; 6 servings Lime wedges, for serving; 3 Tbsps chopped mint; 6 servings Salt; 680 grams cleaned small squid, bodies sliced crosswise into 1/3-inch rings; 2 Tbsps Sriracha chili sauce or other hot chili sauce; 6 servings Vegetable oil, for stir-frying

Wok-Charred Squid Salad with Baby Spinach and Cashews is a gluten free, dairy free, whole 30, and pescatarian recipe with 6 servings. One serving contains 273 calories, 20g of protein, and 18g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up baby spinach, sriracha chili sauce, cashews, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Arrange the baby spinach and endive spears in 6 individual salad bowls.

Ingredients you will need

Baby Spinach

Endive

Equipment you will use

Bowl

In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.

Ingredients you will need

Chili Sauce

Cilantro

Cashews

Squid

Mint

Salt

Equipment you will use

Bowl

Heat a wok or skillet until hot.

Equipment you will use

Frying Pan

Wok

Add 1 tablespoon of oil and, when it begins to smoke, add one-third of the squid. Stir-fry over high heat for 10 seconds. Deglaze the skillet with 1 tablespoon of the lime juice and spoon the squid into 2 of the bowls. Repeat 2 more times with the remaining squid.

Ingredients you will need

Lime Juice