Thai · Lunch
Grilled Squid Salad (Low-Chol)
Grilled squid rings tossed warm with lime juice, fish sauce and sugar over crisp lettuce with cucumber, cherry tomato, fresh chili, shallot and mint. Char from the hot grill provides depth, lime and chili deliver brightness, and fresh herbs add aromatic Thai seafood-salad character.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
214Calories
20.3gProtein
6.8gFat
16.8gCarbs
9.6gSugar
2.4gFiber
993mgSodium
75mgChol
1.1gSat Fat
610mgPotassium
68mgCalcium
1.8mgIron
1.5mcgVitamin B12
24mgVitamin C
low-cholesterol
low-calorie
pescatarian
gluten-free
low-carb
low-chol
Instructions
1
Prep
Pat squid dry, score the inside surface in a shallow crosshatch, and slice into rings roughly 2 inches wide.
2
Prep
Whisk together lime juice, fish sauce, sugar, minced garlic, and sliced chili until sugar dissolves.
3
Grill
Toss squid with olive oil, grill on high heat for 2–3 minutes total, turning once, until opaque white with light char.
4
Toss
Combine warm squid with cucumber, cherry tomatoes, shallot, cilantro and mint in a bowl, pour dressing over, toss well.
5
Plate
Spread lettuce on a plate and pile dressed squid salad on top, spooning extra dressing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g squid, cleaned and scored
- 1 cup150g cucumber
- 1/2 cup70g cherry tomatoes
- 4 tbsp40g shallot
- 22 small handful (30g) lettuce leaves
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp cilantro leaves
- 22 small red chili
- 4 tbsp60ml lime juice
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp sugar-white
- 2 tsp10ml olive oil
- 2 clove2 clove garlic
