Spicy Grilled Calamari Salad

Spicy Grilled Calamari Salad

This Spicy grilled calamari salad has all the confines of the much-adored appetizer—crunch from the peanuts, tomatoes, a bit of spice—but so much more.

Thai squid-beef salad is a classic example. The only “leaves” in it are basil leaves, but the combination of fish sauce,chili garlic sauce, cucumbers, and peanuts in a lime dressing with fish sauce and tamari tastes light, lively and refreshing.


  • 400g squid, cleaned, tentacles reserved for another use
  • 1⁄2 Tbsp peanut or canola oil
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1⁄2 Tbsp chili garlic sauce 
  • 4 cups arugula, or basil leaves, 
  • One mini cucumber, peeled, seeded, and cut into matchsticks
  • 1 medium tomato, chopped
  • 1⁄2 red onion, very thinly sliced
  • 1⁄4 cup roasted peanuts


  1. Preheat a grill.
  2. Hurl the squid bodies with the oil, and generously season with salt and lots of black pepper.
  3. When the grill is hot, pour the squid and grill for about 5 minutes, until lightly charred all over.
  4. Take the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.
  5. Slice the grilled squid into 1⁄2″ rings.
  6. In a salad bowl, toss the squid, basil leaves, cucumber, tomato, onion, and peanuts with the dressing.
  7. Divide the salad among 4 plates.


Nutritional Information per serving :


  • Calories- 240
  • Fat- 15g
  • Carbs- 10g
  • Protein- 19g



The simple dressing can be a basic blend of mustard, balsamic vinegar and good olive oil, but a little garlic and basil round out the flavor.

You could also hurl in grated cheddar or Monterey Jack, or crumbled blue cheese; or add pine nuts or toasted almonds; you could even use, as our friend did, sun-dried cranberries. 


An amazing leafless grilled salad recipe! Must-try!

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