When it comes to quick and easy grilling, squid is an option that isn’t often thought of. However, it creates wonderful dishes such as this grilled squid salad. It is light, bright, and full of zesty flavors.
The less you do with squid the better. Over marinating this seafood can ruin the texture and overcooking can make it rubbery. The best option is a quick marinade with a quick cook char.
The marinade shows hints of Asian flavors that add to the squid rather than overpowering its subtle flavors. The squid is marinated with chilies, lime juice, and fresh cilantro. The salad is lightly tossed with a lime dressing.
Squid is a wonderful option to cook over a charcoal grill. This recipe marinades in in subtle Asian flavors then chars before serving on a green salad.
Char grilled salad is is a quick and easy barbecue recipe. This version features a simple marinade that has hints of Asian influences.
Chili, coriander, and lime feature in the marinade of this charcoal grilled squid recipe.
Grilled Squid Salad Recipe
When it comes to quick and easy grilling, squid is an option that isn’t often thought of, but creates wonderful dishes such as this Grilled Squid Salad.
Preparation 2 hours 5 minutes
Cook 5 minutes
Ready in 2 hours 10 minutes
Servings 4 Servings
Ingredients
- 2 pounds squid tentacles
Marinade
- 1/2 cup white wine vinegar
- 2 teaspoons extra virgin olive oil
- 1 tablespoon minced garlic
- 3 chilies such as Birdseye, sliced
- 2 limes juiced and zested
- 1/2 cup fresh cilantro (coriander), chopped
- 1 teaspoon ground cumin
- salt and pepper to taste
Salad
- 4 cups mixed salad leaves
- 1/2 red onion sliced
- 1/4 cup fresh cilantro (coriander), chopped plus additional for garnish
- 1/2 cup lime dressing
- 1 chili sliced, for garnish
Equipment
- grill
Directions
- Prepare the squid: clean, remove any cartilage, and break it down into your preferred serving size. Place the squid in a plastic bag.
Marinade
- Combine the white wine vinegar and extra virgin olive oil by lightly whisking. Add the garlic, red chilies, lime juice, lime zest, cilantro, cumin, salt, and pepper.
- Pour 2/3 of the marinade over the squid in the plastic bag, keeping ⅓ of it aside for later. Chill the squid for two hours. Tip: Don’t leave the squid in the marinade for more than 4 hours. The combination of lime and vinegar can result in denaturing the squid, partially cooking it.
Salad
- Combine the salad mix, red onions, and cilantro leaves. Dress the salad just before serving so it doesn’t get soggy.
To Cook
- Preheat the grill so it is at a hot temperature at the end of the 2 hours of marinating.
- Put the squid pieces directly over the coals, making sure that they run across the grill, not with it, to ensure they don’t fall through. Use the reserved marinade to baste the squid as they start to char. Turn frequently. The squid is cooked when opaque all the way through. Depending on the heat of the grill and the size of the squid this normally only takes 5 to 8 minutes.
To Serve
- Toss the salad in the dressing and place it on the serving plate. Top with the squid, then garnish with the sliced chili and cilantro. Serve immediately.
Nutritional Information
Calories: 416kcalCarbohydrates: 21gProtein: 38gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 528mgSodium: 433mgPotassium: 919mgFiber: 2gSugar: 6gVitamin A: 1195IUVitamin C: 97mgCalcium: 116mgIron: 3mg
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