Grilled Calamari with Lentil Garden Vegetable Salad
A simple lemon and chile pepper marinade allows delicately flavored calamari, also known as squid, to truly shine. Paired with a protein-packed lentil salad, this makes for a hearty warm-weather meal.
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Ingredients
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Pinch red pepper flakes
- Pinch each sea salt and fresh ground black pepper
- 1 lb whole squid tubes, cleaned (NOTE: Ensure that plastic-like piece is removed from center of each tube.)
- 1 cup dried brown or green lentils, rinsed
- 6 radishes, trimmed and thinly sliced
- 3 stalks celery, thinly sliced
- 2 cups lightly packed baby arugula
- ½ cup lightly packed chopped fresh flat-leaf parsley leaves
- High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Preparation
- In a medium bowl, whisk together lemon juice, olive oil, garlic, pepper flakes, salt and black pepper. Transfer half of dressing to a large bowl.
- Score squid tubes into rings, keeping rings attached at one end. Add squid to medium bowl, tossing to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, in a small saucepan, bring 3 cups water to a boil; add lentils, reduce heat to medium-low and cook partially covered for 20 to 25 minutes, until tender.
- Drain and let cool to room temperature.
- Transfer to large bowl with dressing along with radishes, celery, arugula and parsley.
- Preheat grill to high and lightly oil grate with cooking oil. Add squid to grill and close lid; cook, turning once, for about 3 minutes, until firm.
- Serve with salad.
Nutrition Information
- Serving Size 4 oz calamari and 1 1/2 cups salad
- Calories 333
- Carbohydrate Content 34 g
- Cholesterol Content 264 mg
- Fat Content 9 g
- Fiber Content 8 g
- Protein Content 28 g
- Saturated Fat Content 1.5 g
- Sodium Content 102 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g