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Grilled Squid Salad
Source: dLife

Grilled squid salad with lemon caper dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 178.3
Total Carbs 9.5 g
Dietary Fiber 1.0 g
Sugars 1.8 g
Total Fat 6.1 g
Saturated Fat 0.8 g
Unsaturated Fat 1.5 g
Potassium 385.3 mg
Protein 20.7 g
Sodium 603.9 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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9 each  stuffed green olives
3 tbsp  capers, drained
3 tbsp  fresh lemon juice
2 tbsp  white wine vinegar
12 each  fresh basil leaves
1 each  medium garlic cloves
2 tsp  extra virgin olive oil
0 1/4 cup  cold water
1 cup  red bell peppers, sliced
0 1/2 cup  red onion, sliced
1 lb  Squid, mixed species, raw
0.125 tsp  salt
0.125 tsp  black pepper
1 each  cooking spray
  1. Preheat grill.
  2. Using a food processor or blender, pulse olives, capers, lemon juice, vinegar, basil, garlic, and 1 teaspoon of oil until smooth. As processor is running, slowly drizzle in water and continue to pulse until smooth. Spoon mixture into a bowl and add peppers and onions. Reserve.
  3. Mix 1 teaspoon olive oil with squid and coat well. Season with salt and pepper. Arrange squid on a cooking spray coated grill rack and cook 3 minutes. Slice squid into thin strips and toss with dressing. Serve chilled or at room temperature.

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