• 3 large squid tubes, cleaned
  • 1 clove garlic
  • 2cm piece ginger, grated
  • 1 long red chilli, finely sliced
  • Finely grated zest of 1 lime
  • 1 tablespoon oil
  • 1/2 cup coriander leaves
  • 200g rocket leaves
  • 1 red onion, finely sliced
  • 2 tomatoes, de-seeded and finely chopped
  • 1 cucumber, peeled into ribbons

Dressing ingredients

  • 1/4 cup finely grated palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 clove garlic, crushed
  • Juice of 1 lime

Author of this recipe

Tripod Farmers

Tripod Farmers

Grower / producer

A salad a day is part of our family tradition. There is something wonderful about sharing food together over the family table. Salad is a healthy and nutritious part of every meal in our house.... Read more

Quick and easy. Very refreshing dish.


Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.

Roughly chop 1/3 cup coriander and reserve the rest. Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible. Combine dressing ingredients in a bowl.

Gently combine the rocket with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrrange on a serving platter.

Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.


Tips from the author

This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.

Serves 4.

Related salads chosen by others

Seafood Salad

Seafood Salad

49 People like this recipe
Braised cabbage and chicken salad

Braised cabbage and chicken salad

32 People like this recipe