Baby Calamari Garden Salad
This Baby Calamari Garden Salad is a light and refreshing mix of tender calamari, crisp veggies, and a zesty citrus vinaigrette—ready in just 20 minutes!
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Ingredients
For the Salad
- 1 lb baby calamari cleaned and tentacles removed
- 4 cups mixed salad greens like spinach, arugula, and lettuce
- 1 cup grated carrots
- 1 cucumber thinly sliced
- ¼ red onion thinly sliced
- ¼ cup Kalamata olives pitted
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
For the Citrusy Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp hoisin sauce
- Salt and pepper to taste
Instructions
- Whisk together the olive oil, lemon juice, vinegar, mustard, hoisin sauce, and a pinch of salt and pepper in a small bowl. Set aside.
- Heat a little olive oil in a skillet over medium-high heat. Add the baby calamari and sauté for about 2–3 minutes, just until tender. Season with salt and pepper. Remove from heat.
- In a large bowl, combine the salad greens, carrots, cucumber, red onion, olives, and parsley. Add the cooked calamari on top.
- Drizzle with the citrus vinaigrette, toss gently, and serve right away.
Servings: 4 people
Calories: 230kcal