Recipes Grilled Squid and Green Tomato Salad with a Sesame-Lime Dressing Be the first to rate & review! Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing. Slideshow: Grilled Seafood By Sarah Bolla Sarah Bolla Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food & Wine and her popular food blog Lemon Fire Brigade. Food & Wine's Editorial Guidelines Updated on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 40 mins Yield: 4 Ingredients 1 1/2 tablespoons pure sesame oil 3 teaspoons lime juice 1 pound cleaned whole squid, bodies and tentacles separated 1 tablespoon rice wine vinegar 2 teaspoons soy sauce 1/2 teaspoon honey or agave 2 tablespoons mayonnaise 1 small garlic clove, finely minced 1 pound unripe green tomatoes, sliced 1/4-inch thick and quartered 1/2 small red onion, thinly sliced 1 fennel bulb, halved lengthwise, thinly sliced crosswise 1/2 bunch parsley, coarsely chopped Directions In a small bowl, combine a tablespoon of the sesame oil and a teaspoon of the lime juice. Add the squid and let stand for 10 minutes. Meanwhile, in a medium-sized bowl, whisk together remaining sesame oil and lime juice, rice wine vinegar, soy sauce, honey, mayonnaise and garlic. Add the sliced tomatoes, red onions, and fennel to the bowl. Give the salad a light toss to coat and set aside. Light a grill or preheat a grill pan. Season squid with salt and pepper and grill the squid over high heat until they are slightly charred and tender, about 1 minute per side. Transfer the squid bodies to a cutting board, slice into slender rings and keep the tentacles intact. Add calamari pieces to the salad bowl and toss to combine. Add some freshly chopped parsley, season with salt, and serve warm or cold. Rate it Print