Photo: Anna Pelzer
Grilled Monterey Squid Salad Recipe
11 ingredients
4 servings
openrecipes
This salad pairs well with Dogfish Head's Aprihop India Pale Ale. This rich, mellow beer starts like a traditional IPA, full flavored and with a distinct bitterness...
Estimated Nutrition (whole recipe, rough)
618
Calories
7g
Protein
48g
Fat
44g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 whole squid, cleaned and the bodies and tentacles separated
- 1/3 cup extra virgin olive oil, plus more for grilling
- 1 ripe avocado, pitted and peeled
- Juice from 1/2 lemon
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1/4 cup basil chiffonade
- 2 cups cooked butter beans
- 1/2 cup sungold tomatoes, or another small tomato, cut in half vertically
- 1/4 cup thinly sliced red onion, soaked in ice water for 1 hour (to make onion crispy and remove bitterness), then drained just before using
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes