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Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
8 servings

Ingredients

Mint-Smoked Chile Vinaigrette:

Directions

Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.

Mint-Smoked Chile Vinaigrette:

Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

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