What are the main ingredients in Summer Grilled Squid Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Blender

What is the nutritional information of Summer Grilled Squid Salad?

Calories: 601, Carbs: 53 grams, Fat: grams, Protein: 31.9 grams, Sugar: 12.6 grams, Salt: 465 grams

How do I prepare Summer Grilled Squid Salad?

START WITH THE SQUID: In a bowl, combine the rub and a drizzle of oil. Add the squid and toss until fully coated. Set aside to marinate for at least 10 minutes. In a separate bowl, combine the juice of 2 lime wedges, 30ml of water, 10ml of a sweetener of choice, and seasoning. Add the sliced onion and set aside to pickle. TOASTY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. HAVO SOME AVO: Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Thinly slice. Place ½ the sliced avocado in a blender along with the lime zest, the juice of 2 lime wedges, and seasoning. Add water in 30ml increments and pulse until drizzling consistency. ADD THE COLOUR: In a salad bowl, combine the rinsed black beans, the shredded salad leaves, the rinsed green leaves, the pepper strips, the cucumber half-moons, and the pickled red onion (to taste). THE STAR OF THE SHOW: Return the pan to a high heat. Alternatively, use a griddle pan if you have one. When hot, add the marinated squid and fry for 3-4 minutes until charred and cooked through, shifting occasionally. LOAD UP YOUR PLATE: Pile up the loaded salad. Top with the remaining avocado slices and the grilled squid. Drizzle over the creamy avocado dressing. Sprinkle over the sliced chilli (to taste) and the toasted sunflower seeds. Serve with any remaining lime wedges. Fresh and fast, Chef!

What should be prepared from my kitchen to make Summer Grilled Squid Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Blender

Summer Grilled Squid Salad

This colourful and vibrant salad is a feast for both your eyes and palate – with a combination of charred squid, creamy black beans, pickled red onion, and yellow strips of peppers. Finished with a rich yet refreshing avocado and lime dressing and a sprinkling of toasted sunflower seeds. It’s squid-tacular!

Summer Grilled Squid Salad

with a creamy avocado dressing, black beans & yellow peppers

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Cucumber
Fresh Chilli
Fresh Chillies
Green Leaves
Lime
Limes
NOMU BBQ Rub
Red Onion
Salad Leaves
Squid Heads & Tubes
Sunflower Seeds
Yellow Bell Pepper
Yellow Bell Peppers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Blender

Serves 1

START WITH THE SQUID
In a bowl, combine the rub and a drizzle of oil. Add the squid and toss until fully coated. Set aside to marinate for at least 10 minutes. In a separate bowl, combine the juice of 1 lime wedge, 15ml of water, 5ml of a sweetener of choice, and seasoning. Add the sliced onion and set aside to pickle.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
HAVO SOME AVO
Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact. Thinly slice. Place ½ the sliced avocado in a blender along with the lime zest, the juice of 1 lime wedge, and seasoning. Add water in 30ml increments and pulse until drizzling consistency.
ADD THE COLOUR
In a salad bowl, combine the rinsed black beans, the shredded salad leaves, the rinsed green leaves, the pepper strips, the cucumber half-moons, and the pickled red onion (to taste).
THE STAR OF THE SHOW
Return the pan to a high heat. Alternatively, use a griddle pan if you have one. When hot, add the marinated squid and fry for 3-4 minutes until charred and cooked through, shifting occasionally.
LOAD UP YOUR PLATE
Pile up the loaded salad. Top with the remaining avocado slices and the grilled squid. Drizzle over the creamy avocado dressing. Sprinkle over the sliced chilli (to taste) and the toasted sunflower seeds. Serve with any remaining lime wedges. Fresh and fast, Chef!

NOMU BBQ Rub - 5ml
Squid Heads & Tubes - 150g
Lime - 1
Red Onion - 1
Sunflower Seeds - 10g
Avocado - 1
Black Beans - 60g
Salad Leaves - 20g
Green Leaves - 20g
Yellow Bell Pepper - 1
Cucumber - 100g
Fresh Chilli - 1

Download the Recipe

Serves 2

START WITH THE SQUID
In a bowl, combine the rub and a drizzle of oil. Add the squid and toss until fully coated. Set aside to marinate for at least 10 minutes. In a separate bowl, combine the juice of 2 lime wedges, 30ml of water, 10ml of a sweetener of choice, and seasoning. Add the sliced onion and set aside to pickle.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
HAVO SOME AVO
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Thinly slice. Place ½ the sliced avocado in a blender along with the lime zest, the juice of 2 lime wedges, and seasoning. Add water in 30ml increments and pulse until drizzling consistency.
ADD THE COLOUR
In a salad bowl, combine the rinsed black beans, the shredded salad leaves, the rinsed green leaves, the pepper strips, the cucumber half-moons, and the pickled red onion (to taste).
THE STAR OF THE SHOW
Return the pan to a high heat. Alternatively, use a griddle pan if you have one. When hot, add the marinated squid and fry for 3-4 minutes until charred and cooked through, shifting occasionally.
LOAD UP YOUR PLATE
Pile up the loaded salad. Top with the remaining avocado slices and the grilled squid. Drizzle over the creamy avocado dressing. Sprinkle over the sliced chilli (to taste) and the toasted sunflower seeds. Serve with any remaining lime wedges. Fresh and fast, Chef!

NOMU BBQ Rub - 10ml
Squid Heads & Tubes - 300g
Limes - 2
Red Onion - 1
Sunflower Seeds - 20g
Avocados - 2
Black Beans - 120g
Salad Leaves - 40g
Green Leaves - 40g
Yellow Bell Pepper - 1
Cucumber - 200g
Fresh Chilli - 1

Download the Recipe

Serves 3

START WITH THE SQUID
In a bowl, combine the rub and a drizzle of oil. Add the squid and toss until fully coated. Set aside to marinate for at least 10 minutes. In a separate bowl, combine the juice of 3 lime wedges, 45ml of water, 15ml of a sweetener of choice, and seasoning. Add the sliced onion and set aside to pickle.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
HAVO SOME AVO
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Thinly slice. Place ½ the sliced avocado in a blender along with the lime zest, the juice of 3 lime wedges, and seasoning. Add water in 30ml increments and pulse until drizzling consistency.
ADD THE COLOUR
In a salad bowl, combine the rinsed black beans, the shredded salad leaves, the rinsed green leaves, the pepper strips, the cucumber half-moons, and the pickled red onion (to taste).
THE STAR OF THE SHOW
Return the pan to a high heat. Alternatively, use a griddle pan if you have one. When hot, add the marinated squid and fry for 3-4 minutes until charred and cooked through, shifting occasionally.
LOAD UP YOUR PLATE
Pile up the loaded salad. Top with the remaining avocado slices and the grilled squid. Drizzle over the creamy avocado dressing. Sprinkle over the sliced chilli (to taste) and the toasted sunflower seeds. Serve with any remaining lime wedges. Fresh and fast, Chef!

NOMU BBQ Rub - 15ml
Squid Heads & Tubes - 450g
Limes - 3
Red Onion - 1
Sunflower Seeds - 30g
Avocados - 3
Black Beans - 180g
Salad Leaves - 60g
Green Leaves - 60g
Yellow Bell Peppers - 2
Cucumber - 300g
Fresh Chillies - 2

Download the Recipe

Serves 4

START WITH THE SQUID
In a bowl, combine the rub and a drizzle of oil. Add the squid and toss until fully coated. Set aside to marinate for at least 10 minutes. In a separate bowl, combine the juice of 4 lime wedges, 60ml of water, 20ml of a sweetener of choice, and seasoning. Add the sliced onion and set aside to pickle.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
HAVO SOME AVO
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Thinly slice. Place ½ the sliced avocado in a blender along with the lime zest, the juice of 4 lime wedges, and seasoning. Add water in 30ml increments and pulse until drizzling consistency.
ADD THE COLOUR
In a salad bowl, combine the rinsed black beans, the shredded salad leaves, the rinsed green leaves, the pepper strips, the cucumber half-moons, and the pickled red onion (to taste).
THE STAR OF THE SHOW
Return the pan to a high heat. Alternatively, use a griddle pan if you have one. When hot, add the marinated squid and fry for 3-4 minutes until charred and cooked through, shifting occasionally.
LOAD UP YOUR PLATE
Pile up the loaded salad. Top with the remaining avocado slices and the grilled squid. Drizzle over the creamy avocado dressing. Sprinkle over the sliced chilli (to taste) and the toasted sunflower seeds. Serve with any remaining lime wedges. Fresh and fast, Chef!