Charred Squid Salad with Mustard Greens and Roasted

Name: Charred Squid Salad with Mustard Greens and Roasted-Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 heads of garlic; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 3 tablespoons fresh lemon juice; Kosher salt; 1 pink or Ruby Red grapefruit; 1 pound cleaned small squid, bodies quartered lengthwise and tentacles trimmed; 1 large avocado, halved and pitted; 4 cups baby mustard greens; 1/4 cup thinly sliced radishes; 1/4 cup roasted almonds, chopped

Servings: persons

1
Preheat the oven to 350.
2
On a sheet of aluminum foil, drizzle the garlic heads with 2 tablespoons of the olive oil.
3
Wrap tightly and roast for about 1 hour, until the garlic is very soft; let cool.
4
Halve the garlic crosswise and squeeze the garlic cloves out of the skins into a small bowl.
5
Add 3 tablespoons of the olive oil and mash to a paste; whisk in 2 tablespoons of the lemon juice and season with salt.
6
Meanwhile, finely grate 1 teaspoon of grapefruit zest.
7
Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruit.
8
Working over a medium bowl, cut in between the membranes to release the sections; discard the membranes and stir in the zest.
9
Heat a large cast-iron griddle with 1 tablespoon of the olive oil.
10
Add half of the squid and cook over high heat, turning once, until golden in spots and just white throughout, about 1 minute.
11
Transfer the squid to a large bowl.
12
Repeat with 1 more tablespoon of the olive oil and the remaining squid.
13
Wipe off the griddle and add 1 tablespoon of olive oil.
14
Add the avocado, cut side down, and cook over high heat until nicely charred, about 1 minute.
15
Scoop out the avocado and thinly slice it.
16
Add the avocado, mustard greens and 1/2 cup of the roasted-garlic dressing to the squid and toss; reserve the remaining garlic dressing for another use.
17
Season with salt.
18
Transfer to plates.
19
In a small bowl, toss the radishes with the almonds and remaining 1 tablespoon each of lemon juice and olive oil; season with salt.
20
Top the salads with the radishes and almonds and serve.

1388

kcal

Calories

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 heads of garlic, 1/2 cup plus 1 tablespoon extra-virgin olive oil, 3 tablespoons fresh lemon juice, Kosher salt, and more.

Yes, Charred Squid Salad with Mustard Greens and Roasted-Garlic Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Charred Squid Salad with Mustard Greens and Roasted-Garlic Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions