Grilled squid is a perfect ingredient for great green-leaves salad, fresh pasta salad, or, as featured here, a combination of both!
Total Time
25min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
lb
Squid Rings
•
1
Lemon
, juiced
•
to taste
Sriracha
•
to taste
Granulated Garlic
•
to taste
Kosher Salt
•
1
cup
Israeli Couscous
•
to taste
Curly Endive
•
1/2
cup
Assorted Color Bell Peppers
, diced
•
1/2
Sweet Onion
, julienned
•
4
Tbsp
Extra-Virgin Olive Oil
•
to taste
Freshly Ground Black Pepper
•
as needed
Extra-Virgin Olive Oil
Cooking Instructions
1.
Season Squid Rings (1 lb) with 1 Tbsp of juice from Lemon (1), Sriracha (to taste), Granulated Garlic (to taste), Kosher Salt (to taste).
2.
Cook Israeli Couscous (1 cup) in salted water. Rinse and drain.
3.
Into a large mixing bowl, add the couscous, Curly Endive (to taste), Assorted Color Bell Peppers (1/2 cup), Sweet Onion (1/2), 2 Tbsp of Lemon Juice, Extra-Virgin Olive Oil (4 Tbsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste).
4.
Cook the squid rings on a very hot grill pan until cooked through, about 30 seconds on each side.
5.
Remove to a plate and drizzle with Extra-Virgin Olive Oil (as needed).
6.
Toss 1/2 of the squid rings into the salad, reserving the other half for garnish.
7.
Plate the salad, then top with the remaining squid rings.
Nutrition Per Serving
CALORIES
396
FAT
15.0 g
PROTEIN
19.0 g
CARBS
40.6 g
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