Dawn
Culinary Explorer
Go try this famous squid recipe!
Ingredients
For the Salad:
1 pound calamari (cleaned and cut into rings)
4 cups mixed salad greens (arugula, spinach, or your choice)
1 cup cherry tomatoes (halved)
1/2 cucumber (sliced)
1/4 red onion (thinly sliced)
1/4 cup olives (Kalamata or green, pitted and halved)
Fresh parsley (chopped, for garnish)
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
Salt and pepper to taste
Optional: a pinch of red pepper flakes for heat
Instructions
Cook the Calamari:
Bring a pot of salted water to a boil. Add the calamari and cook for 1-2 minutes until they are opaque and tender. Be careful not to overcook.
Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let it cool for a few minutes, then drain again.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, and red pepper flakes (if using).
Assemble the Salad:
In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and olives.
Add the cooled calamari and pour the dressing over the salad. Toss gently to combine.
Serve:
Garnish with chopped parsley and serve immediately. Enjoy!
Tips
You can add other ingredients like avocado or bell peppers for extra flavor and texture.
This salad is great served chilled or at room temperature.
Enjoy your fresh calamari salad!
Ingredients
For the Salad:
1 pound calamari (cleaned and cut into rings)
4 cups mixed salad greens (arugula, spinach, or your choice)
1 cup cherry tomatoes (halved)
1/2 cucumber (sliced)
1/4 red onion (thinly sliced)
1/4 cup olives (Kalamata or green, pitted and halved)
Fresh parsley (chopped, for garnish)
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
Salt and pepper to taste
Optional: a pinch of red pepper flakes for heat
Instructions
Cook the Calamari:
Bring a pot of salted water to a boil. Add the calamari and cook for 1-2 minutes until they are opaque and tender. Be careful not to overcook.
Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let it cool for a few minutes, then drain again.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, and red pepper flakes (if using).
Assemble the Salad:
In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and olives.
Add the cooled calamari and pour the dressing over the salad. Toss gently to combine.
Serve:
Garnish with chopped parsley and serve immediately. Enjoy!
Tips
You can add other ingredients like avocado or bell peppers for extra flavor and texture.
This salad is great served chilled or at room temperature.
Enjoy your fresh calamari salad!
