Thai · Lunch
Grilled Squid Salad
Grilled squid rings tossed with lime juice, fish sauce, chili and mint over cucumber, shallot and cherry tomatoes. Char comes from a hot dry grill rather than oil, keeping the dressing sharp and citrus-forward. Served cold as a bright, low-calorie Thai salad with no added sugar or fried elements.
$7
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
230Calories
29.5gProtein
4.9gFat
12.8gCarbs
7.4gSugar
2.3gFiber
1450mgSodium
399mgChol
0.9gSat Fat
720mgPotassium
85mgCalcium
2.4mgIron
1.5mcgVitamin B12
25mgVitamin C
Goes well with
Crisp Sauvignon Blanc or Pinot Grigio
local
Thai Iced Tea (Cha Yen)
international
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Rinse the squid under cold water, score a shallow crosshatch on the inside of each body, and slice into 1.5-inch pieces; pat dry with paper towels.
2
Grill
Heat a dry grill to high and grill the squid for 2 minutes per side until it curls, turns opaque, and shows light char marks.
3
Toss
Whisk together fish sauce, lime juice, sugar, and sliced chili. Toss cucumber, tomatoes, shallot, mint, cilantro, and lemongrass with dressing, then add warm squid gently.
4
Plate
Transfer the salad to a plate and serve immediately while the squid is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid, cleaned and scored
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 22 small fresh chili
- 1/2 cup30g mint leaves
- 22 small shallot
- 2/3 cup100g cucumber
- 1/2 cup70g cherry tomatoes
- 4 tbsp4 tbsp cilantro leaves
- 2 tsp2 tsp lemongrass
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp vegetable-oil
