Grilled Squid Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
- â…“cup extra virgin olive oil
- 2 or 3lemons
- 1teaspoon minced garlic
- Salt and pepper to taste
- 6cups arugula or mesclun
- 3 or 4shallots, thinly sliced (optional)
Nutritional analysis per serving (4 servings)
432 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 38 grams protein; 886 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
- Step 2
Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
- Step 3
Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.
Private Notes
Comments
Recipe is terrific and easy. Great for summer. I significantly reduced the squid and it became a more refreshing and less protein-heavy salad. This recipe is also a great base for experimentation with additions like white beans, or tomato, or toasted almond slices.
Excellent! I used the tentacles on the grill too, which you can do with a skewer. Put some thinly sliced banana peppers in the salad, which added a touch of heat. Really good.
Recipe is terrific and easy. Great for summer. I significantly reduced the squid and it became a more refreshing and less protein-heavy salad. This recipe is also a great base for experimentation with additions like white beans, or tomato, or toasted almond slices.