Grilled squid, watercress and orange salad
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Time to make:
30 mins (Hands-on time: 20 mins, Cooking time: 10 mins)
$5.40 per serve
(at time of publication)
Full ingredients list:
500g cleaned small squid tubes
1 bunch watercress, trimmed
3 cups baby rocket
1 Lebanese cucumber, peeled into ribbons
1 orange, peeled, segmented
1/2 x 400g can cannellini beans, rinsed, drained
1 small avocado, coarsely chopped, or scooped out
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard
2 teaspoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Cut squid tubes open. Score inside using a criss-cross pattern, being careful not to cut right through. Cut into 4–5cm pieces.
Step 2Combine watercress, rocket, cucumber, orange segments, cannellini beans and avocado chunks in a large salad bowl.
Step 3Spray a grill plate or frying pan with oil. Place over high heat. Cook squid, in batches, for 2 minutes, or until browned and just cooked through.
Step 4Meanwhile, place the last four ingredients in a jar and shake well to combine. Add cooked squid and dressing to the salad bowl. Toss gently to combine.
You can use the other 1/2 can of beans in salads or soups, or mash them onto toast.
About this recipe
First published: October 2016