Grilled calamari salad with lemon-caper dressing

Grilled calamari salad with lemon-caper dressing


  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 8 cleaned squid with tentacles, about 1 lb (500g)
  • 2/3 cup (150 ml) extra virgin olive oil
  • 1/3 cup (75 ml) fresh lemon juice
  • 1/4 cup (50 mL) capers, finely chopped
  • 1 shallot, finely chopped
  • 1/4 tsp (1 ml) each salt and pepper
  • 12 cups (3 l) baby arugula leaves
  • 1 cup (250 ml) thinly sliced roasted red pepper
  • 1/2 cup (125 ml) thawed baby peas
  • 1/2 cup (125 ml) thinly sliced red onion


Score the squid, three-quarters of the way through, down the length of the body. Trim all the tentacles to be the same length. Wash and dry the body and tentacles of the squid well.

Whisk the olive oil with the lemon juice, capers, shallot, salt and pepper until well combined. Toss the squid with 1/4 cup (50 ml) of the dressing.

Turn the grill on. Select the fish program and press OK . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the squid on the grill and close the lid. Cook, in batches, until the indicator light has changed to orange.

Toss the cooked squid with 2 tbsp (30 ml) of the remaining dressing. Toss the arugula with the roasted red pepper, red onion, peas and remaining dressing to coat. Serve the salad topped with the grilled calamari.