Summer Cuttlefish Salad

To make the summer cuttlefish salad, first bring water to a boil in a large pot, then lower the heat and add the already cleaned cuttlefish 1. Cook over medium-high heat for about 15 minutes; the time may vary depending on the size of the cuttlefish 2. Drain the cuttlefish 3 and let them cool in a bowl, covered with plastic wrap or a plate.

While the cuttlefish cook, wash and trim the flat green beans, then cut them diagonally into 4-5 pieces, depending on their size 4. Cook the flat green beans in boiling water for about 8-10 minutes 5, then drain them and transfer to a bowl of ice water 6; this will keep the color vibrant.

Prepare the dressing: pour the marjoram into a jug 7 along with the oil 8 and lime zest 9.

Add the lime juice 10, salt 11, and pepper. Blend with an immersion blender to achieve a smooth consistency 12.

Cut the cuttlefish into strips 0.4 inches wide 13. Now you can assemble the ingredients: in a large bowl, add the flat green beans 14 and cuttlefish 15.

Season with the dressing 16 and mix well 17. Your summer cuttlefish salad is ready to be enjoyed 18!