Daily Archives: March 6, 2017

Squid Salad

another fresh seafood idea

squidsalad-cw-mar-84

The squid is a mollusk, a phylum of creatures which includes the clam, whelk and conch. Unlike its cousins, the squid has no visible shell. But embedded in the mantle is a soft internal plate called a pen, the remains of a once more developed shell.

  • 2 lbs. whole squid
  • 2 cups boiling water
  • 2 tsp. salt
  • 1/2 cup salad oil
  • 1/4 cup lemon juice
  • 1 cup celery
  • 1/2 cup chopped red onion
  • 1 clove garlic, crushed
  • 1 Tb. chopped parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper

Clean squid and cut mantle into 1/2-inch pieces. Place squid in boiling, salted water. Cover and simmer 5 to 10 minutes until tender. Drain and rinse in cold water. Combine remaining ingredients, cover and refrigerate for several hours. Makes about 2 cups.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch