Description
Baby Calamari Garden Salad is a colorful and refreshing dish that beautifully combines tender baby calamari with crisp mixed greens and vibrant vegetables. Tossed in a zesty lemon-olive oil dressing, this salad makes for the perfect light lunch or an impressive appetizer at summer gatherings. Each bite offers a delightful burst of flavor, showcasing the freshness of seasonal ingredients.
Ingredients
Scale
- 1 pound baby calamari, cleaned
- 4 cups mixed salad greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced (preferably English cucumber)
- 1/2 cup red onion, thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh herbs (basil or parsley), chopped
- Salt and pepper to taste
Instructions
- Clean the baby calamari under cold water and pat dry.
- Heat olive oil in a pan over medium heat. Sauté the calamari for about 2 minutes until opaque and tender; avoid overcooking.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
- Drizzle with olive oil and lemon juice, tossing gently to coat.
- Add chopped herbs and season with salt and pepper.
- Plate the salad and top with sautéed calamari.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 180mg
Keywords: For added flavor, consider incorporating seasonal fruits like peaches or berries. Leftovers can be stored in an airtight container in the fridge for up to two days; reheat calamari gently to maintain tenderness.