Grilled squid with guacamole salad

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Grilled squid with guacamole salad
  • 0:20 Prep
  • 0:02 Cook
  • 4 Servings
  • Capable cooks

For a Mex meal serve with burritos, or Thai it up with steamed jasmine rice.

Featured in
Nutrition information, Main recipes

Ingredients

  • 1 cup fresh coriander leaves
  • 600g cleaned squid hoods, scored, cut into 5cm pieces (see Note)
  • 1 large green oak leaf lettuce, leaves separated
  • 1 large avocado, roughly chopped
  • 400g tomato medley mix, quartered
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons olive oil

Method

  • Step 1
    Heat a greased barbecue plate or chargrill on high heat.
  • Step 2
    Finely chop one-third of the coriander. Place squid and chopped coriander in a medium bowl. Season generously with salt and pepper. Cook squid on barbecue, tossing, for 1 to 2 minutes, or until just cooked through.
  • Step 3
    Meanwhile, arrange lettuce on serving plates. Top with avocado, tomato, squid and remaining coriander. Combine lime juice and oil in a small bowl. Season with salt and pepper. Drizzle dressing over salad. Serve.

  • Low sodium

Nutrition

  • 1292 kj

    Energy

  • 20.2g

    Fat Total

  • 4g

    Saturated Fat

  • 2.8g

    Fibre

  • 27.6g

    Protein

  • 298mg

    Cholesterol

  • 565mg

    Sodium

  • 2.6g

    Carbs (total)

All nutrition values are per serve

Notes

To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.

  • Author: Liz Macri
  • Image credit: Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au

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