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20 minute dinner recipes

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Grilled Squid Salad


From EatingWell:  July/August 2010

This classic Korean side dish (or appetizer) stars squid mixed with crunchy grated carrots and pine nuts, then moistened with a spicy soy dressing. One key is to grill the squid very quickly over blazing high heat to create some charring on the surface before the interior is overcooked.

Makes 6 servings, generous 1/3 cup each | Active Time: 30 minutes | Total Time: 1 1/2 hours



  1. Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing.
  2. Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well. Cover and marinate in the refrigerator for 1 to 2 hours.
  3. About 20 minutes before you’re ready to grill, preheat a gas grill to high or prepare a charcoal fire. Brush the grill rack clean.
  4. Lift the squid pieces one at a time from the marinade, letting the excess liquid drip back into the bowl. (Discard the marinade.) Grill the squid, turning once or twice, until lightly charred but still tender, 2 to 4 minutes. Transfer to a clean cutting board; cut tubes into bite-size rings and leave tentacles whole or cut in half, if desired. Place in a medium bowl with the reserved dressing, carrot and pine nuts; toss to combine. Serve at room temperature.


Per serving : 146 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 176 mg Cholesterol; 6 g Carbohydrates; 21 g Protein; 0 g Fiber; 148 mg Sodium; 222 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 lean meat, 2 fat

Tips & Notes