INGREDIENTS:

1 lb squid, cleaned, tentacles reserved for another use
1⁄2 Tbsp peanut or canola oil
Salt and black pepper to taste
Juice of 1 lime
1 Tbsp fish sauce
1 Tbsp sugar
1⁄2 Tbsp chili garlic sauce (preferably sambal oelek)
4 cups watercress (Watercress isn't always easy to find. Baby arugula, or even a few handfuls of basil leaves, can easily take its place here.)
1 small cucumber, peeled, seeded, and cut into matchsticks
1 medium tomato, chopped
1⁄2 red onion, very thinly sliced
1⁄4 cup roasted peanuts

HOW TO MAKE IT:

1. Preheat a grill.
2. Toss the squid bodies with the oil, and generously season with salt and lots of black pepper.
3. When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.
4. Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.
5. Slice the grilled squid into 1⁄2" rings.
6. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing.
7. Divide the salad among 4 plates.

NUTRITION:

• 220 calories, 8 g fat (1.5 g saturated), 590 mg sodium