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Grilled Squid Salad with Fresh Herbs and Ginger Dressing
4 from 3 votes

Grilled Squid Salad with Fresh Herbs and Ginger Dressing

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.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 people
Calories: 419 kcal
Course: Side Dish, Salad, Appetizer
Cuisine: Asian

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

    Cup of Yum
  1. Heat your grill pan (or your outdoor grill) over medium to medium-high heat until it is very hot.
  2. 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.
  3. Toss the squid with ⅛ teaspoon salt and ⅛ teaspoon pepper.
  4. 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.
  5. Once the squid has cooled down slightly (enough to handle), slice into thin strips lengthwise, about ¼ inch thick.
  6. 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.
  7. 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

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: 2 people

Amount Per Serving

Calories 419

% 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.