Experience a burst of flavor and health benefits with our Seaweed and Squid Salad. Rich in iodine, iron, potassium, and magnesium, this salad supports thyroid function, detoxification, and cardiovascular health. Easy to prepare and packed with nutrients, it’s a perfect addition to any meal.
Calories: 242.51 kcal/serving
Servings: 4
Prep Time: 30 minutes
B/F/C: 21.08 g/15.44 g/7.63 g
Ingredients for 4 Servings:
- Squid: 400 g (14 oz)
- Pumpkin Flesh: 200 g (7 oz)
- Cucumber: 1
- Canned Seaweed: 400 g (14 oz)
- Vegetable Oil: 3 tbsp
- Freshly Ground Pepper: To taste
- Salt: To taste
Preparation:
Prepare the Squid: Thoroughly wash the squid bodies and remove the outer membrane. Rinse again under running water.
Cook the Squid: Fill a pot with 2 liters (8.5 cups) of water and bring it to a boil. Lightly salt the water. Add the squid bodies and cook for 4 minutes after the water returns to a boil. Remove the squid from the pot and set aside.
Cook the Pumpkin: Using the same pot of water, add the pumpkin flesh cut into thin strips. Boil for 4 minutes, then drain and let cool.
Prepare the Vegetables: Wash the cucumber. If desired, peel it. Cut the cucumber into thin strips. Slice the cooked squid into thin strips as well.
Assemble the Salad: In a large bowl, combine the seaweed, cooked pumpkin, cucumber, and squid. Season with salt and pepper, drizzle with vegetable oil, and toss to mix. Transfer to a salad bowl and serve.
Helpful Tip:
Enhance the salad by adding Korean-style carrots, minced chili pepper, or grated ginger for a brighter, more exciting flavor.
Pro Tip:
Dress the Seaweed and Squid Salad with extra-virgin cold-pressed olive oil for added heart health benefits.
