If you can’t find squid readily at your grocer, this fresh seafood salad would be equally appealing made with shrimp. Purchase 1 lb. (16 oz./500 g) medium-sized shrimp; peel and devein them, then thread 4 to 6 on a skewer and grill or broil them until they turn pink and curl slightly.
Quick Grilled Squid Salad
Juice of 2 limes
1/4 cup (1/3 oz./10 g) lightly packed fresh mint leaves
1/4 cup (1/3 oz./10 g) coarsely chopped fresh cilantro
2 red Thai chiles, seeded and minced
4 Tbs. (2 fl. oz./60 ml) olive oil
1 lb. (500 g) cleaned squid, cut into bite-sized rings and tentacles
Salt and freshly ground pepper
Lemon wedges for squeezing
Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat.
In a bowl, whisk together the lime juice, mint, cilantro and chiles. Add 2 Tbs. of the olive oil in a thin stream, whisking constantly until the dressing is smooth. Set aside.
In a bowl, toss the squid with the remaining 2 Tbs. olive oil and season lightly with salt and pepper. Put the squid in a grill basket and grill, turning once, until opaque and lightly charred on the edges, about 1 minute per side.
Toss the squid with the dressing, and serve hot or at room temperature, with the lemon wedges alongside. Serves 4 to 6.
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.