Cuttlefish Salad recipe - ingredients, nutrition and when to eat it
This salad pairs lightly blanched cuttlefish with crisp vegetables and a refreshing yuzu dressing.
This salad pairs lightly blanched cuttlefish with crisp vegetables and a refreshing yuzu dressing. Its chewy texture and delicate sweetness make it a lovely choice for a light spring lunch or a fresh-tasting dinner.
Seafood · 15 minutes to cook
Tips: Cuttlefish can become tough if blanched for too long. Remove it as soon as it turns white and the edges begin to curl.
Tips: Drain the vegetables and cuttlefish well to keep the dressing from becoming watery.
Tips: Adjust the amount of vinegar a little at a time according to the sweetness of the yuzu marmalade.
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Ingredients (1 serving)
- Cuttlefish — 120 g
- Baby greens — 50 g
- Cucumber — 0.5 pc
- Cherry tomatoes — 5 pc
- Onion — 20 g
- Yuja marmalade — 1 Tbsp
- Vinegar — 1 Tbsp
- Olive oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.3 tsp