Grilled Squid and Vegetable Salad recipe - ingredients, nutrition and when to eat it
A salad of grilled squid tossed with lettuce, perilla leaves, and onion in a spicy, tangy dressing.
A salad of grilled squid tossed with lettuce, perilla leaves, and onion in a spicy, tangy dressing. The squid is pleasantly chewy and the vegetables crisp, making it a good choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 211.8g serving): 195.4 kcal · protein 24.5g · carbohydrate 9.4g · fat 5g · sodium 629.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squid can turn tough if cooked too long, so take it off the heat once it’s plump and cooked through.
Tips: Drain the squid and vegetables well so the dressing doesn’t get watery.
Tips: Start with half the dressing, taste, then add more as needed to keep the vegetables crisp.
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Ingredients (1 serving)
- Squid — 120 g
- Lettuce — 4 sheet
- Perilla leaves — 4 sheet
- Onion — 0.3 pc
- Gochujang — 1 tsp
- Vinegar — 1 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp