Grilled Seafood With Green Mango Salad

• 8 oz squid bodies
• 1 lb large shrimp, peeled and deveined, tails intact
• 1 lb cleaned baby octopus, halved lengthwise
• 1 large green mango, cut into matchsticks
• 7 oz mizuna (Japanese mustard)
• 8 oz cherry tomatoes, halved
• 4 oz snow pea sprouts
• 1 cup loosely packed fresh Vietnamese mint leaves
• None None FOR THE LEMONGRASS DRESSING
• 2 None fresh small red Thai chili peppers, seeded and finely chopped
• 2 tbsp fish sauce
• 1 tbsp grated palm sugar or brown sugar
• 1/3 cup peanut oil
• 1/4 cup finely chopped fresh lemongrass
• 1/4 cup lime juice

1. For the lemongrass dressing, whisk all the ingredients in a medium bowl.
2. Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
3. Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
4. Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.

bodies, shrimp, baby octopus, green mango, mizuna, cherry tomatoes, snow, fresh vietnamese mint, dressing, chili peppers, fish sauce, sugar, peanut oil, fresh lemongrass, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/37716 (may not work)