A sweet, sour and salty Thai salad of julienned green papaya, onion, cucumber and mint is topped with tender pieces of pan-fried squid.


  • 4 medium squid tubes, cleaned

  • 1 tbsp olive oil

  • Sea salt and pepper

  • 1 lime for garnish

  • For the dressing

  • 1 red chilli, deseeded

  • 1 garlic clove, peeled

  • Roots from bunch of coriander, chopped

  • 30g (1 oz) palm sugar

  • Juice of 3 limes

  • Thai fish sauce to taste (approx 1 tsp)

  • For the salad

  • ½ small green papaya, peeled and julienned

  • ½ cucumber, peeled and julienned

  • 1 avocado, peeled, halved, cut into irregular chunks

  • 1 small bunch mint, picked

  • 1 small bunch coriander with roots, picked

  • 2 lime leaves, julienned

  • 2 spring onions, thinly sliced

  • 25g (1 oz) roasted peanuts (from a packet)


  • 1.

    Cut squid open lengthways. Score the inside lightly in a criss-cross fashion and cut into 4 x 6cm pieces.

  • 2.

    Drizzle with olive oil, season with sea salt and pepper, place on a hot griddle and cook for 2-3 minutes.

  • For the dressing::

  • 1.

    Remove seeds from chilli, peel garlic, chop coriander root; pound the dry ingredients in a pestle and mortar. Squeeze in the lime juice, and season to taste with fish sauce.

  • For the salad::

  • 1.

    Toss the papaya, cucumber, avocado herbs, lime leaves, spring onions and peanuts together and dress.

  • 2.

    Arrange the salad on a plate then top with the squid, garnish with lime and serve.

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