Preparation

• I used frozen cooked and sliced giant squid tentacles easily available in the freezer section or frozen goods aisle of the supermarket.

  Specifically:
  – 250 g package;
  – the product is cooked and used frozen after blanching.
  Follow the instructions on the package.

  Note: they are also sold loose by weight.

• In a pot, bring plenty of salted water to a boil.

  Meanwhile:
  – open the package of squid tentacles – already cooked and sliced – frozen;
  – place them in a colander;
  – rinse under running water and drain.

  Pour the rinsed and frozen squid into the pot, wait for the water to return to a boil, and let them simmer for a few seconds.

  Drain the squid, cool them under running water, and let them drain well.

• In a bowl or salad dish, pour the squid tentacles and season with:
  – a pinch of salt;
  – a pinch of pepper;
  – chopped parsley;
  – apple cider vinegar;
  – lemon juice;
  – a drizzle of extra virgin olive oil.

  Add the vegetables.
  I added julienne carrots and chopped fennel and completed with capers and olives.

  Plate it.

  Your salad of cooked and sliced squid tentacles is ready.

  Enjoy your meal.

  

• The squid tentacle salad is an appetizer or main course that’s easy to balance with preferably whole grain carbohydrates [bread, pasta, or rice] and vegetables to compose a balanced meal or single dish that helps maintain stable blood sugar levels.

• – Seafood Salad with Squid and Vegetables | Easy and Quick Budget Recipe;
  – Octopus Salad with Vegetables | Fresh, Light, and Versatile Recipe.