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
Summer Grilled Squid Salad
with a creamy avocado dressing, black beans & yellow peppers
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Summer Grilled Squid Salad?
The preparation time for Summer Grilled Squid Salad with a creamy avocado dressing, black beans & yellow peppers is between 20 and 35 minutes.
What is the total time required to make Summer Grilled Squid Salad with a creamy avocado dressing, black beans & yellow peppers?
The total time required to make Summer Grilled Squid Salad with a creamy avocado dressing, black beans & yellow peppers is between 45 and 60 minutes.
How many servings does Summer Grilled Squid Salad provide?
4 servings
What are the main ingredients in Summer Grilled Squid Salad?
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
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?
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
How many calories does Summer Grilled Squid Salad have?
601 calories
How much fat content does Summer Grilled Squid Salad have?
grams
Woolies Products in this dish
