Salad of seared squid, seared and raw avocado, radish and tomatoes
Photo by Keren S
Searing the avocado gives it a nutty taste that is just delicious. The lightly seared squids are just melting in your mouth and taste amazing. Be careful not to over-cook them, as this will make them rubbery and yuckie.
2
- 2 ripe avocados, peeled and halved
- 4 whole squids (fresh, not frozen!), cleaned, heads separated from bodies
- a handful of baby radishes
- a handful of cherry tomatoes
- 1 lime
- Extra-virgin olive oil
- atlantic sea salt
- 200ml good quality, high-fat yogurt. I used buffalo yogurt.
- Sear two avocado halves on an iron plate or in a thick pan until the seared side becomes golden-brown.
- Put some olive oil onto the same plate or pan and sear the squids for 30 seconds on each side. Remove from hear and slice the boides into rings 1cm wide.
- Peel and dice the radishes. Slice the avocado (both the seared and the raw halves) into pieces 1cm wide. Halve the tomatoes.
- Arrange all vegetables nicely around the plates, leaving the middle empty. Place a couple of spoons of yogurt in the middle, then put the squid pieces on top of it. Squeeze some lime juice and drizzle olive oil and sea salt over everything and serve immediately.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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