This salad is as versatile as it is delicious. We loved it with squid and with shrimp. Add a loaf of crusty bread, and you've got a complete meal.

　　Active time: 20 min Start to finish: 20 min

　　

Ingredients

Serves 2

　　3/4 lb cleaned small squid

　　3/4 teaspoon chili powder

　　1/2 teaspoon ground cumin

　　1/8 teaspoon cayenne

　　2 tablespoons plus 1 teaspoon extra-virgin olive oil

　　1 red bell pepper

　　5 oz baby spinach, trimmed (3 cups)

　　1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup)

　　1/4 small red onion, sliced

　　1 tablespoon fresh lime juice plus 4 lime wedges

　　

Step 1

Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.

　　

Step 2

Cut sides from bell pepper and brush with 1/2 teaspoon oil.

　　

Step 3

Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.

　　

Step 4

Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.

　　

Step 5

Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.

　　

Step 6

Top salad with squid and serve with lime wedges.