Calamari and mango salad with Bloody Mary dressing

Salad gets taken to a whole new level with this calamari and mango salad recipe. Packed with fresh vegetables and served with homemade Bloody Mary dressing, this is one dish that makes eating healthy delicious

By Sarah Murphy
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Calamari and mango salad
  • 3 squid hoods, cleaned, scored, cut into 4cm pieces
  • finely grated zest and juice of 1 lemon
  • 2 corn cobs, husks and silks removed
  • 1/2 large iceberg lettuce, torn
  • 400 gram tub baby heirloom tomatoes, halved
  • 1 mango, seeded, cut into 2cm pieces
  • 1 Lebanese cucumber, sliced
  • 1 small red onion, thinly sliced
  • coriander, lime wedges to serve
Bloody Mary dressing
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 jalapeño chilli, seeded, chopped
  • 2 tomatoes, chopped
  • 2 teaspoon Tabasco sauce (optional)


  • 1
    Place calamari pieces into a non-metallic bowl with lemon zest and juice. Season. Set aside for 5 minutes.
  • 2
    Preheat a barbecue plate or char-grill pan on high. Lightly spray corn cobs with oil. Grill for 8-10 minutes, turning, until tender and grill marks appear. Cool.
  • 3
    Grill the calamari pieces for 1 minute each side until tender and grill marks appear. Set aside loosely covered with foil to keep warm. Cut corn kernels from cobs.
  • 4
    In a large serving bowl, combine lettuce, tomatoes, mango, cucumber and onion. Add the calamari and corn, tossing well.
  • 5
    For the Bloody Mary dressing: In a small blender or food processor, combine all ingredients until smooth.
  • 6
    When ready to serve, drizzle dressing over salad, tossing well. Scatter with coriander leaves and accompany with lime wedges.


  • To avoid tough calamari, barbecue until just cooked.