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Smashed cucumber, herbs and seared squid salad with lime vinaigrette
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Gently whack a few Persian cucumbers with a rolling pin until cracked open, then tear/cut into bite-sized pieces. Sprinkle with salt and let sit in a colander to drain out excess liquid. Meanwhile, pat dry squid tentacles and tubes (sliced into rings.) Heat up a grill or cast iron pan on high, add a bit of oil and when it’s slightly smoking, toss in the squid. Cook in batches if needed to avoid crowding. Cook for about 4-5 minutes until a bit charred. Remove from heat and set aside.
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Lime vinaigrette: Stir together fresh lime juice, fish sauce, crushed raw garlic, a bit of sugar and thinly-sliced Thai chili pepper. The amount of each ingredient is to your taste and preference.
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To serve, toss together cucumbers, squid, thinly sliced scallions, fresh herbs such as cilantro, mint, basil. Drizzle vinaigrette and top with fried shallots or chopped peanuts at the table. Refreshing when it’s 1000000° out!
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