Squid With Orange And Fennel Salad


A light and fresh way to serve squid as an appetizer or main.

Prep time:20 mins

Cook time:5 mins

Serves: 2


  • Vinaigrette
  • ¼ cup olive oil
  • Juice of 1 lime
  • Juice of ½ orange
  • Salt and pepper to taste
  • Salad
  • 1 small bulb of fennel, trimmed and finely sliced
  • 100g mixed salad greens
  • ½ orange, segmented
  • ½ small red onion, finely sliced
  • 1 small cucumber, sliced into ribbons
  • 280g packet John West Fresh Salt and Pepper Squid


Step 1

. To make the vinaigrette, place all ingredients in a small bowl and whisk well.

Step 2

. Place sliced fennel in vinaigrette to prevent browning. Set aside until ready for use. To assemble salad, place salad greens across a large platter and top with remaining salad ingredients.

Step 3

. Prepare and cook John West Salt and Pepper Squid following packet directions. Remove fennel from vinaigrette and scatter over salad. Place cooked squid on salad and drizzle with the vinaigrette.

Tasty Tip!

To easily slice your cucumber into ribbons, use a vegetable peeler. You can use this technique on other vegetables such as carrots, zucchini and asparagus.

Squid With Orange And Fennel Salad
Average user rating:
  • 4

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