Grilled Squid Salad with Mango Recipe

Name: Grilled Squid Salad with Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice vinegar; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1 teaspoon minced seeded chipotle chile in adobo (see Note); 2 tablespoons finely shredded fresh mint; 2 tablespoons finely chopped fresh cilantro; 1/4 cup olive oil; Salt and freshly ground pepper; 1 1/4 pounds cleaned small squid; Vegetable oil, for brushing; 1/2 cup cooked black beans, drained and rinsed; 1/2 cup finely diced mango; 3 cups arugula leaves, torn into bite-size pieces

Servings: persons

1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced seeded chipotle chile in adobo (see Note)
2 tablespoons finely shredded fresh mint
2 tablespoons finely chopped fresh cilantro
1/4 cup olive oil
Salt and freshly ground pepper
1 1/4 pounds cleaned small squid
Vegetable oil, for brushing
1/2 cup cooked black beans, drained and rinsed
1/2 cup finely diced mango
3 cups arugula leaves, torn into bite-size pieces

1
In a small bowl, combine the vinegar, lime juice, honey, chipotle, mint, and cilantro.
2
Whisk in the olive oil and season with salt and pepper.
3
Light a charcoal grill or heat a grill pan over moderate heat.
4
Brush the squid with vegetable oil and sprinkle with salt and pepper.
5
Grill for about 3 minutes per side, turning once, or until lightly charred.
6
Transfer to a cutting board and cut the squid into 1-inch pieces.
7
In a large bowl, combine the squid, black beans, mango and two-thirds of the dressing.
8
Arrange the arugula on a platter and drizzle with the remaining dressing.
9
Top with the warm squid salad and serve.

197

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 13 ingredients. The key ingredients include: 1/4 cup rice vinegar, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 teaspoon minced seeded chipotle chile in adobo (see Note), and more.

Yes, Grilled Squid Salad with Mango 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!

Grilled Squid Salad with Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions