Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 8 servings
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2 cups peanut oil

2 green plantains, peeled and sliced very thin on a mandolin

8 whole squid, skinned and cleaned

Pure olive oil

Salt and pepper

2 ripe mangoes, peeled and diced

4 cups arugula leaves

1 red bell pepper, seeded and diced

8 fresh mint leaves, cut into chiffonade

Mint-Smoked Chile Vinaigrette:

1/4 cup rice wine vinegar

1/3 cup extra virgin olive oil

1 teaspoon pureed canned chipotle pepper

1 tablespoon honey

1/4 cup fresh mint leaves, cut into chiffonade

2 tablespoons chopped cilantro

Salt and freshly ground pepper


  1. Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.

Mint-Smoked Chile Vinaigrette:

  1. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
  2. Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.
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