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5 (1 vote)

Sesame and lime griddled squid salad

Serve Lea Itsines's Asian-flavoured squid salad as a summery side at your next barbecue or garden party.

Serves 2

Prep Time 15 min

Cooking Time 5 min


  • 1tbsp olive oil
  • 250g cleaned squid tubes, cut into 5mm-thick rings
  • Juice ½ lemon
  • ½ savoy or spring cabbage, finely sliced
  • ½ cucumber, peeled and cut into thin strips
  • 1 red onion, finely sliced
  • 1 long red chilli, deseeded and finely sliced
  • 100g radishes, finely sliced
  • 1 carrot, cut into thin strips
  • 3tbsp roughly chopped fresh mint
  • 3tbsp roughly chopped fresh coriander leaves
  • 1tbsp gluten-free fish sauce
  • 2tsp sesame oil
  • 1tsp brown sugar
  • Juice 1 lime


  1. Drizzle the olive oil over the squid rings and sprinkle with freshly ground black pepper.
  2. Heat a griddle pan over a medium heat and cook the squid for 4 min or until the rings turn white. Take the squid off the heat and squeeze over the lemon juice.
  3. Put the cabbage, cucumber, onion, chilli, radishes, carrot, mint and coriander in a large bowl.
  4. Combine the fish sauce, sesame oil, brown sugar and lime juice together in a small bowl, then pour over the salad.
  5. Add the squid to the salad
    and toss gently. Divide the salad between 2 plates and serve.

Nutrition per serving

Read more on how we calculate nutrition.
328 24g 15g 2.3g 8.2g 16g 2.3g 143mg 20g 3.4mg

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