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Grilled squid with guacamole salad
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Prep Time:
20 minutes
Cook Time:
2 minutes
Total Time:
22 minutes
Pair with burritos for a Mexican twist or serve over steamed jasmine rice for a Thai-inspired dish.
Ingredients:
  • 250.00 ml fresh coriander leaves
  • 600g cleaned squid hoods, scored, cut into 5cm pieces (see Note)
  • 1 large green oak leaf lettuce, leaves separated
  • 1 large avocado, roughly chopped
  • 400g tomato medley mix, quartered
  • 31.50 gm lime juice
  • 27.30 gm olive oil
Instructions:
  • Preheat a greased barbecue plate or chargrill over high heat.
  • Finely mince one-third of the coriander. Combine squid and minced coriander in a medium bowl. Season generously with salt and pepper. Grill squid on barbecue, tossing occasionally, for 1 to 2 minutes, until just cooked through.
  • Arrange a bed of lettuce on serving plates, then layer with creamy avocado, juicy tomato, tender squid, and sprinkle with fresh coriander. Whisk lime juice and oil together in a small bowl, season with salt and pepper, then generously drizzle the zesty dressing over the salad before serving. Enjoy!

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