Thai · Lunch
Grilled Squid Salad
Char-grilled squid tossed with lime juice, fish sauce and fresh chili in the classic yum pla muk style, layered over lettuce, tomato and cucumber, finished with cilantro and mint. Bright, sour-forward and lightly smoky, the salad balances heat with acid and is served cool as a light main.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
279Calories
32.4gProtein
9.2gFat
17.8gCarbs
10.8gSugar
2.9gFiber
1584mgSodium
423mgChol
1.7gSat Fat
780mgPotassium
95mgCalcium
2.3mgIron
1.2mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat squid dry, score in crosshatch pattern, and cut into 2-inch pieces for even curling.
2
Build
Whisk lime juice, fish sauce and sugar until dissolved, then stir in sliced chili and shallot.
3
Sear
Rub squid lightly with oil and grill on high heat 2 minutes per side until opaque white with char marks.
4
Plate
Toss warm squid with dressing, arrange over lettuce and vegetables, scatter cilantro and mint, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned
- 4 tbsp4 tbsp lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 22 chili-fresh
- 22 shallot
- 22 small handful cilantro
- 22 small handful mint
- 22 small handful lettuce
- 4 oz114g cucumber
- 4 oz114g cherry tomato
- 2 tsp2 tsp vegetable-oil
