Green Salad with Grilled Squid

Recently I went to a farmers market and noticed fresh squids they were selling. Immediately thoughts about Green Salad with Grilled Squid appeared in my head. So fresh and so nutritious at the same time. The key is to take fresh vegetables and fresh squid (not frozen ones, leave it for the fried squid rings). The recipe is easy as always, it will take about 20 mins.

Ingredients for Green Salad with Grilled Squid:

Romaine salad

Take some leaves of fresh Romaine and roughly cut them. They gonna be the base of our salad, the taste of Romaine is neutral, and it nicely crunches. If you don’t have Romaine, use iceberg lettuce, it is a worthy replacement.

Bunch of cilantro

This herb is perfect for this salad as it has a pungent, citrusy flavor. Use only leaves, not the stalk. We need this herb just to add flavor to the salad, not to be the main taste that we feel. So, leaves of one bunch are enough.

Avocado

As for the avocado, I use the Hass avocado type. Its flavor is creamy and smooth. Actually, you can use any avocado; the main thing is that must be ripe and soft. By the way, avocados contain several nutrients including carotenoids, monounsaturated fats, potassium, and fiber that have been associated with a reduced risk of chronic diseases, especially when included as part of a balanced nutritious diet.

Zucchini

This ingredient adds piquancy to the final dish. As we grill it just a bit, it will save its freshness, but it will be softer and nearer to baked vegetables. This ingredient will help create a “flavor bridge” between fresh herbs (romano, cilantro, and avocado) and hot grilled squid.

Squids

Why do we need to use exactly fresh squids for this salad? The thing is that the frozen and then unfrozen squid probably won’t have such a soft texture that the fresh one has. So I insist on using fresh ones in this recipe.

Dressing

For the dressing, mix together 2 tbsp olive oil, juice of 1/2 lime, 2 garlic cloves chopped, and a pinch of salt & pepper. I call this a garlic oil dressing. It finished the salad by adding to it a bit of sourness and spiciness.

How to make Green Salad with Grilled Squid?

Firstly, let’s deal with the squids. I was lucky and had them peeled on the market (thanks to the salesman🤭). So if you’re as lucky as I am, just cut them into about 3-4cm pieces and make notchings that will make our squids beautiful after grilling. If not, then first peel the squids. Cover the pieces with salt and olive oil and grill them on medium heat grill-pan for just 1min. So they were still soft but cooked. You’ll see that they’re cooked when they get pinky. Don’t overcook them; if so, the squid gonna have a rubber texture, and we don’t need it. Place the squids on the plate and set aside. Zucchini. Peel and cut them into rounds, cover with some salt, black pepper, and olive oil, and grill them in the same pan the squids were till softened (about 2 mins on each side). Then cut them into smaller pieces and set them aside. Let’s assemble the salad. Roughly cut Romano and Cilantro leaves, and place them on the serving plate. Then add cut avocado and zucchini. Add squid pieces on top, and pour with the garlic dressing (mix 2 tbsp olive oil, juice of 1/2 lime, 2 garlic cloves chopped, and a pinch of salt & pepper). Your green salad with grilled squid is ready. Enjoy! If you like fresh salads with seafood, check out these recipes:

• Savory Shrimp Mango Salad
• Shrimp Stuffed Avocado
• Salmon Poke Bowl

A Note from Chef Ana

This Green Salad with Grilled Squid is one of those dishes I find myself making again and again for my clients across The Woodlands, Spring, and the greater Houston area. Drawing on my European culinary training, I love incorporating the bright, fresh flavors of the Mediterranean — quality olive oil, fresh herbs, and seasonal produce — all sourced locally here in Texas whenever possible.

Whether you are hosting a dinner party, planning a celebration, or simply want a wholesome meal for your family, I would love to bring this recipe — and many more — to your table. Feel free to reach out to learn more about my personal and private chef services in The Woodlands, Spring, Tomball, Conroe, and the greater Houston area.

Substitutions & Variations

As a personal chef who specializes in dietary accommodations, I always encourage my clients to adapt recipes to their individual needs. Here are some practical variations for this recipe:

• Gluten-Free: This recipe is naturally gluten-free as written — no modifications needed.
• Dairy-Free: This recipe is naturally dairy-free as written — no modifications needed.
• Vegetarian/Vegan: Replace the squid with thick slices of grilled king oyster mushrooms or marinated and grilled extra-firm tofu steaks. Both develop beautiful grill marks and a satisfying meaty texture.
• Low-Sodium: Reduce or omit added salt and use herbs, citrus zest, and spices for flavor instead. Fresh lime juice and freshly cracked black pepper can brighten any dish without extra sodium.

Frequently Asked Questions

Can I use frozen squid for this grilled salad?

Fresh squid is strongly recommended for grilling because it holds its shape better and produces a more tender result. Frozen squid releases extra moisture when thawed, which can make it steam on the grill instead of getting those beautiful char marks.

How do I prevent squid from becoming rubbery on the grill?

The key is high heat and short cooking time. Grill squid for no more than 1 minute per side. Scoring the squid with crosshatch cuts not only makes it look beautiful but also helps it cook evenly and curl attractively.

Can I substitute the cilantro with another herb?

Absolutely! If you are not a fan of cilantro, fresh basil or flat-leaf parsley work wonderfully in this salad. Both pair well with the lime-garlic dressing and grilled squid.

Can I make the dressing ahead of time?

Yes! The garlic-lime dressing can be prepared up to 2 days in advance and stored in the refrigerator. Just give it a good shake or stir before drizzling over the salad. The flavors actually intensify as they meld together.

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