Although we must eat salads throughout the year, in summer they are especially appetizing and in my house, we cannot conceive of starting a meal without one. We ate this grilled mango and squid salad a few days ago and we really liked it, so much so that I’m already looking forward to repeating it.
Although it may seem like a somewhat strange combination of mango with squid and the spicy touch of the chili, it works wonders. Of course, even if it is somewhat more expensive, I recommend using fresh squid and cooking it just long enough for the meat to set, if you do it like this you will see that the result is impressive.
- 8 clean squid tentacles, about 500 g
- 2/3 cup (150 ml) extra virgin olive oil
- 1/3 cup (75 ml) lemon juice
- 1/4 cup (50 ml) finely chopped capers
- 1 finely chopped shallot
- 1/4 teaspoon (1 ml) salt and 1/4 teaspoon pepper
- 12 cups (3 l) baby arugula leaves
- 1 cup (250 ml) roasted red bell pepper, thinly sliced
- 1/2 cup (125 ml) peas, thawed
- 1/2 cup (125 ml) red onion, thinly sliced
- Score the squid, three-quarters, the full length of the body. Cut all the tentacles the same size. Wash and dry the squid’s body and tentacles well.
- Whisk the olive oil with the lemon juice, capers, shallot, salt, and pepper until well mixed. Stir the squid with 1/4 cup (50 ml) of the dressing.
- Select the “Fish / Seafood” program and press “OK”. Lightly grease the cooking trays with cooking spray. Once the purple indicator light has stopped flashing, place the squid on the grill and close the lid.
- Cook, in batches, until the indicator light turns orange. Stir the cooked squid with 2 tablespoons (30 ml) of the remaining dressing. Stir the arugula with the roasted red bell pepper, red onion, peas, and remaining dressing until well marinated. Serve the salad with the grilled squid on top.
If you don’t buy a clean squid, please separate the tentacles from the squid’s body. Remove and discard the spike (a thin chip of a plastic-like material) from inside the squid. Remove and discard the wings and purple skin from the squid’s body. Cut the tentacles just above the eyes and, in the center, find the hard beak; discard it. Serve this dish as a light entree or as an entree when entertaining. Simplify this recipe with 16 prawns or 8 sea scallops in place of the squid.
If you don’t want the squid to be hard, don’t cook it for more than 30 seconds.