Squid Salad with Mango, Asparagus, and Avocado

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

You can sprinkle the salad with pepper flakes and pine nuts. How to cook asparagus? Peel the asparagus from the tough skin, cut off the ends, and place it in a pot vertically (for convenience, you can tie the asparagus with a string, colorless, to avoid getting a blue soup like in a movie). Boil green asparagus for 5–8 minutes, and white asparagus for 15 minutes.

Ingredients

Frozen squid rings - 5.3 oz
Asparagus - 4.2 oz
Avocado - 1 piece
Mango - 1 piece
Olive Oil - 6 teaspoons
Dijon Mustard - 2 teaspoons
Meyer Lemon Juice - 2 tablespoons
Table vinegar - 1 teaspoon
Soy Sauce - 1 teaspoon
Sesame Oil - ½ teaspoon
Sugar - a pinch
Dried Chili Pepper - a pinch
Toasted Sesame - to taste

Step by Step guide

Step 1

Rinse the squid. Boil water, add salt. Once boiling, add the squid and cook for 1–2 minutes. Remove the squid from the pot and rinse with cold water.

Step 2

Cut the asparagus into 4 parts. Boil in salted boiling water, then rinse with cold water.

Step 3

Peel and slice the mango and avocado.

Step 4

Prepare the dressing: mix all the ingredients together: 2 teaspoons of Dijon mustard with seeds, 6 teaspoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of white vinegar, 1 teaspoon of light soy sauce, ½ teaspoon of sesame oil, and a pinch of sugar.