Grilled squid with guacamole salad

Cooking Fish Grilled squid with guacamole salad

For a Mex meal serve with burritos, or Thai it up with steamed jasmine rice.

Lables: Low sodium Egg free Gluten free Lactose free Milk free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Heat a greased barbecue plate or chargrill on high heat.
  2. Finely chop one-third of the coriander. Place squid and chopped coriander in a medium bowl. Season generously with salt and pepper. Cook squid on barbecue, tossing, for 1 to 2 minutes, or until just cooked through.
  3. Meanwhile, arrange lettuce on serving plates. Top with avocado, tomato, squid and remaining coriander. Combine lime juice and oil in a small bowl. Season with salt and pepper. Drizzle dressing over salad. Serve.

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1 cup fresh coriander leaves
600g cleaned squid hoods, scored, cut into 5cm pieces
1 large green oak leaf lettuce, leaves separated
1 large avocado, roughly chopped
400g tomato medley mix, quartered
1 1/2 tbsp lime juice
1 1/2 tbsp olive oil

Adv

Autors
Preparation time
20
Cooking time
02
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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