Squid Salad w/ Caramelized Pineapple (Bruschetta)

Time: 20 min
Serves: 4


1 pound squid cleaned
1/2 cup fresh cilantro roughly chopped
3 cloves garlic crushed and roughly chopped
1/2 fresh pineapple cored and diced, preferably organic
1/2 small red onion sliced thin, preferably organic
1 bunch arugula washed
1/2 lemon juiced
2 Tbl balsamic vinegar
1/2 cup extra-virgin olive oil
3 Tbl bacon fat
4 slices sourdough bread


  • Place squid in a bowl with 3 crushed and roughly chopped cloves of garlic, 1/4 cup roughly chopped cilantro and 1/4 cup extra virgin olive oil to marinate. Cover and refrigerate for at least 4 hours and up to 8 hours.
  • In a cast iron skillet on med – low flame, add 1.5 TBS bacon fat and toast bread slices on both sides till golden.
  • In another pan, add 1.5 TBS of bacon fat and saute diced pineapple till caramelized. remove and hold.
  • Salt and pepper squid, on medium flame, saute in the same cast iron skillet in batches until done (approximately 3 – 4 minutes on each side for squid bodies and 3 minutes for tentacles).
  • Chop squid bodies into rings and place in bowl with pineapple. Add tentacles whole.
  • Add sliced onion, 1/4 cup chopped cilantro leaves, and arugula.
  • Mix 1/4 cup extra virgin olive oil, balsamic vinegar and lemon juice.
  • Mix all together, salt and pepper to taste.
  • Spoon squid salad and vinaigrette on top of toasts and serve or serve as a salad without bread. If serving as a bruschetta, make sure you spoon enough vinaigrette to soak the toasts. Feel free to add extra olive oil over the top for presentation.

Source: https://www.thehealthyhomeeconomist.com/caramelized-pineapple-and-squid-salad/