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Warm Squid Salad with Cucumber, Mint & Aioli Dinner Recipe

This dinner recipe combines tender, pan-seared squid with the refreshing crunch of cucumbers, aromatic mint, and a rich garlic aioli for a dish that's quick, flavorful, and elegant.
It's a perfect blend of oceanic savoriness and fresh, zesty elements that make for a light yet satisfying meal.
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Cook Time 30 minutes
Course Dinner
Cuisine Fusion
Servings 2

Equipment

  • 12-inch skillet
  • Blender or food processor

Ingredients
  

For the Aioli:

  • 2 garlic cloves grated or minced
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon fine sea salt
  • 1 egg plus 1 egg yolk beaten
  • ¾ cup extra-virgin olive oil

For the Squid:

  • 1 pound cleaned squid
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt as needed
  • 1 jalapeño or red chile seeded if desired and coarsely chopped
  • 2 garlic cloves finely chopped
  • Fresh lemon juice as needed
  • ¼ cup fresh mint leaves torn into pieces if large
  • ½ cup very thinly sliced Persian cucumber
  • Flaky sea salt as needed

For Serving:

  • Crusty bread optional

Instructions
 

Prepare the Aioli:

  • Combine the grated garlic, lemon juice, and fine sea salt in a blender or food processor. Add the egg and egg yolk.
  • While blending, slowly drizzle in the olive oil in a steady stream until the mixture thickens and emulsifies into a creamy aioli.
  • Transfer the aioli to a bowl, cover it with plastic wrap, and refrigerate. It can be stored for up to 5 days.

Prepare the Squid:

  • Wash the squid thoroughly under cold running water. Drain well and use paper towels to pat it completely dry.
  • Slice the squid bodies into rings about ½-inch thick, leaving the tentacles whole or halved if they are particularly large.

Cook the Squid:

  • Heat a large skillet over high heat until it is very hot, which should take about 5 minutes. Add 1 tablespoon of olive oil to the pan.
  • Sprinkle half the squid with kosher salt and place it in the skillet along with half the chopped chile and half the minced garlic. Sear the squid without stirring for about 1 minute.
  • Flip the squid and cook for another 1–2 minutes until just tender. Add the remaining garlic during the last 20 seconds for extra flavor.
  • Remove the cooked squid from the skillet and repeat the process with the remaining olive oil, squid, chile, and garlic.

Assemble the Salad:

  • Drizzle fresh lemon juice over the cooked squid. In a large bowl, toss the squid with the thinly sliced cucumber and torn mint leaves.
  • Sprinkle flaky sea salt to taste and adjust the seasoning if needed.

Serve:

  • Plate the warm squid salad and finish with a generous dollop of the aioli on top. For a heartier option, serve with crusty bread on the side.

Notes

  • The aioli can also be used as a dip for bread or vegetables.
  • For a spicier kick, leave the seeds in the jalapeño.
  • If desired, the squid can be grilled instead of pan-seared.
Keyword cucumber mint aioli recipe, dinner recipe, Healthy dinner ideas, quick dinner salad, squid dinner recipe, warm seafood salad
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