Summer Squid Salad

• 1 pound fresh squid, cleaned
• 2 shallots, finely chopped
• 2 jalapeno peppers, minced
• juice of 2 limes
• 1 red or orange bell pepper, finely chopped
• 2 tablespoons cilantro, roughly chopped
• 2-3 tablespoons olive oil
• 1 avocado, cubed
• 1/2 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes

1. Halve the squid tentacles and cut the tops into 1/2-inch thick rings.
2. Bring a large pot of salted water to a boil, then add the squid and cook for 60-90 seconds, until opaque.
3. Remove the squid and place in an ice bath to stop the squid from cooking any further.
4. Drain and set aside.
5. Combine shallots, jalapenos, lime juice, bell pepper, cilantro and olive oil and toss.
6. Add in the cooked and chilled squid, avocado, salt and red pepper flakes.
7. Toss and taste, then adjust for seasonings as you see fit.
8. Serve alongside tortilla chips or crusty bread and a chilled glass of Bridlewood Chardonnay and enjoy!

fresh squid, shallots, peppers, red, cilantro, olive oil, avocado, kosher salt, red pepper

Taken from www.foodrepublic.com/recipes/summer-squid-salad-recipe/ (may not work)