Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad

This is an excellent dish to serve for a summer get-together! The combination of fried Calamari & Salad are just the thing for a hot summer afternoon or evening.

Serves 4

Squid

• 1lb 2oz. squid, cleaned hoods only
• 1/2 tsp. cracked Indian Black Pepper
• 1 tsp. Himalayan Sea Salt
• 1/2 teaspoon lemon pepper seasoning
• 1 tbsp. sesame seed oil

Salad

• 1 cucumber, thinly sliced
• 2 green onions, thinly sliced
• 9oz. cherry tomatoes, halved
• 1/3 cup roasted almonds, chopped coarsely
• 1 tbsp. red wine vinegar
• 1 tbsp. sesame seed oil

Directions:

1. Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through, this way the squid will curl while cooking. Cut each squid hood into eight pieces.
2. Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
3. Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
4. Cucumber Salad: Combine cucumber, onion, tomato & nuts in medium bowl. Add combined vinegar and oil, toss to combine.

Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad