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🥗 Grilled Squid Salad

412 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the squid fillets thaw overnight if possible.
  2. 2. Rinse the squid fillets and pat them dry with a kitchen towel.
  3. 3. Peel the garlic cloves and chop them finely.
  4. 4. Wash the parsley, shake off excess water, and pick the leaves off the stems.
  5. 5. Finely chop the parsley leaves.
  6. 6. Wash the lemon and grate about one teaspoon of the zest.
  7. 7. Cut the lemon in half and squeeze out the juice.
  8. 8. Wash the tomatoes and cut them in half.
  9. 9. Wash the zucchini and trim off the ends.
  10. 10. Slice the zucchini into rounds.
  11. 11. In a bowl, whisk four tablespoons of olive oil with the chopped garlic.
  12. 12. Add the chopped parsley to the oil mixture.
  13. 13. Add two tablespoons of lemon juice to the marinade.
  14. 14. Add the grated lemon zest to the marinade.
  15. 15. Season the marinade with salt and pepper.
  16. 16. Place the squid fillets into the marinade.
  17. 17. Let the fillets marinate covered for about 15 minutes.
  18. 18. Place the zucchini slices in a separate bowl.
  19. 19. Add two tablespoons of olive oil to the zucchini slices.
  20. 20. Season the zucchini with salt and pepper and mix everything well.
  21. 21. Preheat your grill.
  22. 22. Remove the squid fillets from the marinade and let them drain briefly.
  23. 23. Place the squid fillets on the grill.
  24. 24. Grill the fillets for about five minutes on each side.
  25. 25. Brush the fillets occasionally with the remaining marinade while grilling.
  26. 26. Place the zucchini slices on the grill.
  27. 27. Grill the zucchini for about three minutes on each side.
  28. 28. Remove the grilled zucchini and squid fillets from the grill.
  29. 29. Let the grilled food cool down slightly.
  30. 30. Cut the squid fillets into bite-sized pieces.
  31. 31. Add the grilled squid pieces and zucchini slices to a bowl.
  32. 32. Add the halved tomatoes to the bowl.
  33. 33. Mix all ingredients well together.
  34. 34. Season the salad with oregano.
  35. 35. Add the remaining lemon juice to taste.
  36. 36. Serve the salad on plates.

Nutrition per serving