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Warm Squid Salad
Prep: 20 min
Cook: 5 min
Servings: 6
Enjoy fresh squid with a crunchy bean salad tossed in a chilli citrus dressing.


  • 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


  1. Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion.
  2. 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.
  3. Heat beans in a pot and add chilli, lemon juice, oil and pepper. Remove from heat and combine with the squid.
  4. 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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