Garlic, cilantro and onion could easily overpower...

Garlic, cilantro and onion could easily overpower the key to this Mexican-style salad--squid. But the strong flavors actually complement the squid, which is mild in taste and low in calories.

Squid cooks very quickly--be sure to remove it from the burner and drain immediately. Cooked squid should be tender and white with slightly curled edges. Overcooked squid will be tough like rubber and hard to eat.

Buy cleaned squid at your seafood counter, if possible, since cleaning squid yourself can be time-consuming.

Toss the warmed squid with the rest of the salad ingredients for the flavors to blend. Then, enjoy--you’ll have the perfect summer meal.

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Cabo Squid Salad

Active Work Time: 20 minutes * Total Preparation Time: 35 minutes

Salt

2 pounds cleaned squid with tentacles

1/2 cup chopped red onion

1 cup seeded and chopped plum tomatoes

4 cloves garlic, minced

1/4 cup minced cilantro

1 teaspoon fresh Mexican oregano leaves, crushed

3 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon minced jalapeno

Lettuce leaves

Lemon and lime slices

Bring water to boil in a 4-quart saucepan and add salt.

Meanwhile, cut the squid crosswise into 1-inch pieces. If the tentacles are small, leave them whole. Add the squid to the pot and cook about 1 minute. The edges of the squid will begin to curl, and it will become opaque. Drain. Place the squid in a large bowl and let cool.

Add the onion, tomatoes, garlic, cilantro, oregano, lemon juice, olive oil and jalapeno to the squid, and stir to combine. Add salt to taste. Let the salad stand 15 minutes to let the flavors meld. Serve the salad on lettuce leaves along with lemon and lime slices.

8 servings. Each serving: 119 calories; 90 mg sodium; 231 mg cholesterol; 3 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 16 grams protein; 0.61 gram fiber.