Thai Squid Salad
Squid, fresh vegetables, and herbs make this salad light, protein-rich, and aromatic. The homemade fish-sauce, lime, and chili dressing uses erythritol instead of sugar.
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Inventory: Mixer, Oven
645
Servings: 1 (1 serving ≈ 284 gram)
Digestion time: 3 hour
Complete protein: ✔
Thai dressing
Combine lime juice (7 g), fish sauce (10 g), finely chopped chili (1.5 g), erythritol (1 g), and cilantro (1 g). Stir until smooth.
Salad
Boil squid (100 g) for 2 minutes and cool it. Cut cucumber (40 g), cherry tomatoes (30 g), and roasted bell pepper (60 g). Toss them with iceberg lettuce (25 g), cilantro (5 g), and sesame seeds (3 g).
Add the squid, dress the salad, and serve immediately.
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