Grilled Squid Salad with Fresh Herbs and Ginger Dressing
User Reviews
4
3 reviews
Good
Grilled Squid Salad with Fresh Herbs and Ginger Dressing
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This quick and easy Grilled Squid Salad features squid cooked quickly over high heat to give it a little char and aroma. It is then tossed with plenty of refreshing herbs, roasted nuts and dressing for more flavors and textures.
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Ingredients
- 1/2 lb squid cleaned and gutted
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 oz mint about 1 cup loosely packed, leaves, roughly chopped
- 0.75 oz fresh herbs I use perilla leaves, see Notes for other options, other, roughly chopped
- 1 green apple about 1/2 cup diced apple or 1/3 cup diced celery, or celery, diced
- 2 tablespoons peanut see Notes for substitutions, roasted, lightly crushed
For the Dressing
- 3 tablespoons vegetable oil neutral-flavored
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (or replace with salt to taste)
- 1 teaspoon honey
- 1 1/2 teaspoons ginger grated or finely minced
- 1/4 teaspoon salt (to taste)
- 1/8 teaspoon black pepper
Instructions
- Heat your grill pan (or your outdoor grill) over medium to medium-high heat until it is very hot.
- Pat the squid dry. Lay the squid body flat on a cutting board with the inside surface facing you. Use a sharp knife to score diagonal cuts in a crisscross pattern, about ½-¾ inch apart, on the inside surface. Be careful not to cut all the way through.
- Toss the squid with ⅛ teaspoon salt and ⅛ teaspoon pepper.
- Once the grill is very hot, oil the grates well. Increase the heat to medium-high or high, then add squid. Grill each side for 45-60 seconds or until just cooked through and lightly charred. Try not to overcook. Transfer to a clean cutting board.
- Once the squid has cooled down slightly (enough to handle), slice into thin strips lengthwise, about ¼ inch thick.
- In a large mixing bowl, add chopped herbs, sliced squid and diced green apple (or celery). Whisk together the ingredients for the dressing until well-combined, then drizzle over the salad. Toss gently.
- Transfer the salad to serving plates. Sprinkle roasted nuts on top and serve right away.
Notes
- If you need guidance on how to clean whole squid, check out the video in my steamed squid recipe.
- If you don't have a grill or grill pan, you can try searing the squid in a heavy-bottomed skillet such as a cast iron.
- Substitutions:
- Some small tips:
- I use mint and Vietnamese perilla leaves. You can use mint with a different combination of fresh herbs, such as basil, cilantro, parsley, lemon balm and marjoram.
- Instead of roasted peanuts, you can try roasted almonds or pine nuts.
- If you don't have rice vinegar, you can experiment with white wine vinegar, lime juice, lemon juice or apple cider vinegar, but make sure to adjust the quantity as needed.
- If you don't like fish sauce, omit it and add more salt to taste.
- Use a sharp knife to chop the herbs to avoid bruising them.
- Place diced green apple in a bowl of lightly salted water until you are ready to use them to prevent them from turning brown.
Nutrition Information
Show Details
Calories
419kcal
(21%)
Carbohydrates
24g
(8%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
264mg
(88%)
Sodium
777mg
(32%)
Potassium
614mg
(13%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
1586IU
(32%)
Vitamin C
28mg
(31%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 264mg | 88% |
| Sodium | 777mg | 32% |
| Potassium | 614mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 28mg | 31% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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