Description
Savor the vibrant and refreshing Baby Calamari Garden Salad, a delightful blend of tender calamari, crisp mixed greens, and colorful vegetables. Dressed with a zesty lemon vinaigrette, this salad is perfect for summer gatherings or a light dinner. Impress your guests and tantalize your taste buds with this quick and easy recipe that showcases fresh ingredients and bold flavors.
Ingredients
Scale
- 1 lb baby calamari, cleaned and sliced into rings
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- ½ small red onion, thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the baby calamari under cold water, cleaning as necessary. Cut into rings about half an inch thick.
- In a skillet over medium heat, add olive oil. Sauté the calamari for about 2 minutes until they turn opaque and curl; remove from heat.
- In a large bowl, combine mixed greens, cucumbers, cherry tomatoes, and red onion.
- Allow the calamari to cool slightly before adding to the salad mixture.
- Drizzle lemon juice and olive oil over the salad; toss gently to combine.
- Serve on individual plates or a large platter, garnished with extra lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 120mg