Grilled Squid on Spinach, Red Pepper, and Mango Salad Recipe

Name: Grilled Squid on Spinach, Red Pepper, and Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).
2
Cut squid bodies into 4- by 1-inch pieces.
3
Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
4
Cut sides from bell pepper and brush with 1/2 teaspoon oil.
5
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.
6
Cut bell pepper into strips.
7
Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
8
Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
9
Top salad with squid and serve with lime wedges.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 lb cleaned small squid, 3/4 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/8 teaspoon cayenne, and more.

Yes, Grilled Squid on Spinach, Red Pepper, and Mango Salad 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.

Grilled Squid on Spinach, Red Pepper, and Mango Salad

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