Healthy Warm Squid Salad Recipe
Ingredients
- 1 kg squid hoods, cleaned and gutted
- olive or canola oil spray
- 420 g can no-added-salt cannelini or butter beans, drained
- 1 red chilli, seeded and finely chopped
- 3 tbs lemon or lime juice
- 1 tbs olive oil
- pepper, to taste
- 1 iceberg lettuce, torn
- 1 punnet cherry tomatoes, halved
- 4 radishes, sliced
Method
- Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion.
- Heat a griddle plate, barbecue plate or frypan and spray lightly with oil. Cook squid until charred brown on both sides. Remove to a large bowl.
- Heat beans in a pot and add chilli, lemon juice, oil and pepper. Remove from heat and combine with the squid.
- Arrange salad ingredients on a serving dish and top with the squid and bean mixture. Serve immediately.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Variation: Use 250g dried cannellini or butter beans and prepare according to packet directions.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 706 kJ | 218 kJ |
| 169 Cal | 52 Cal | |
| Protein | 26.6 g | 8.2 g |
| Fat, total | 5 g | 1.6 g |
| — saturated | 1.1 g | 0.3 g |
| Carbohydrate | 2.6 g | 0.8 g |
| — sugars | 2.3 g | 0.7 g |
| Sodium | 445 mg | 137 mg |
| Fibre | 3.3 g | 1 g |
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