Cuttlefish Salad recipe - ingredients, nutrition and when to eat it
Cuttlefish salad pairs lightly blanched cuttlefish with crisp leafy greens and a tangy dressing.
Cuttlefish salad pairs lightly blanched cuttlefish with crisp leafy greens and a tangy dressing. It’s fresh and mild, making it a nice choice for a light lunch or dinner on a warm day.
Seafood · 15 minutes to cook
Tips: Cuttlefish can turn chewy if you blanch it too long, so take it out as soon as the flesh turns opaque.
Tips: Drain the greens and cuttlefish well so the dressing doesn’t get watered down.
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Ingredients (1 serving)
- Cuttlefish — 100 g
- Baby greens — 2 handful
- Cherry tomatoes — 5 pc
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Honey — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g