Grilled Squid on Spinach, Red Pepper, and Mango Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This salad is as versatile as it is delicious. We loved it with squid and with shrimp. Add a loaf of crusty bread, and you've got a complete meal. Active time: 20 min Start to finish: 20 min Ingredients:
3/4 lb cleaned small squid |
3/4 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne |
2 tablespoons plus 1 teaspoon extra-virgin olive oil |
1 red bell pepper |
5 oz baby spinach, trimmed (3 cups) |
1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup) |
1/4 small red onion, sliced |
1 tablespoon fresh lime juice plus 4 lime wedges |
Directions:
1. Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
2. Cut sides from bell pepper and brush with 1/2 teaspoon oil.
3. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
4. Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
5. Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
6. Top salad with squid and serve with lime wedges.
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