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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Squid Salad

Source: dLife

Grilled squid salad with lemon caper dressing.

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 6.1 Fat, 0.6 Vegetables, 0.0 Fruits, 2.9 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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Servings

Ingredients

9.0
9 each stuffed green olives 3.0
3 tbsp capers, drained 3.0
3 tbsp fresh lemon juice 2.0
2 tbsp white wine vinegar 12.0
12 each fresh basil leaves 1.0
1 each medium garlic cloves 2.0
2 tsp extra virgin olive oil 0.25
0 1/4 cup cold water 1.0
1 cup red bell peppers, sliced 0.5
0 1/2 cup red onion, sliced 1.0
1 lb Squid, mixed species, raw 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 1.0
1 each cooking spray

Directions

Preheat grill.
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.
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.