Grilled Squid Salad

Ingredients

• 2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
• ⅓ cup extra virgin olive oil
• 2 or 3 lemons
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 6 cups arugula or mesclun
• 3 or 4 shallots, thinly sliced (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    386 calories; 21 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 528 milligrams cholesterol; 109 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
2. Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
3. Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.