Baby Squid and Sweet Potato Salad

A fresh salad featuring fried baby squid, noodles, sweet potato, and seeds with a zesty ginger and lime dressing.

Healthy Seafood Noodles Salad Squid

Estimated Nutrition

Calories

477.1

kcal / serving

2862.6 kcal total

Carbs

27.5g

per serving

164.8 g total

Fat

32.5g

per serving

195.2 g total

Protein

18.7g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

GrainsCereals

250

Fine Egg Noodles

cooked according to packet instructions

Liquids

Ginger Juice

freshly extracted

piece

Lime Juice

juice only

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Pumpkin Seeds

tsp

Nigella Seeds

also known as black onion seeds

tbsp

Mint

fresh, chopped

OilsFats

Vegetable Oil

Sesame Oil

150

Olive Oil

Seafood

400

Baby Squid

cleaned, sliced into thick rings

Vegetables

250

Sweet Potato

peeled, cut into cubes, cooked until tender

piece

Spring Onion

finely chopped

piece

Sun-Blushed Tomato

chopped

piece

Red Chilli

finely chopped

Method

Drizzle dressing and chopped mint over the salad and toss well.

Divide salad among six plates and top with the cooked squid.

Season squid with salt and pepper and set aside.

Cut noodles into 5cm to 7cm pieces.

Combine noodles, sweet potato, spring onions, seeds, and tomatoes in a bowl.

Shake dressing ingredients together in a jar until well combined.

Heat vegetable oil in a pan and fry squid rings for 2 to 3 minutes until opaque.

Season dressing with salt and pepper to taste.