Baby Calamari Garden Salad

This baby calamari garden salad is easy to make and, if you are a seafood lover, you’re sure to enjoy it. Baby squid is tender and full of flavor, and the salad also offers a variety of crisp salad veggies for color and crunch, along with briny olives and fresh parsley. The zesty vinaigrette has lemon, mustard and hoisin sauce. Although this sounds like a strange combination, you have to try it. It’s such a satisfying, flavorful salad!

This colorful and flavorful baby calamari garden salad offers fresh crisp vegetables, tender baby calamari and a zesty vinaigrette.

Baby Calamari Garden Salad Recipe

Serves: 4 
Prep Time: 15 minutes 
Cook Time: 5 minutes 

Ingredients: 

• 1 lb baby calamari (squid), cleaned and tentacles removed 
• 4 cups mixed salad greens (such as spinach, arugula, and lettuce) 
• 1 cup grated carrots 
• 1 cucumber, thinly sliced 
• 1/4 red onion, thinly sliced 
• 1/4 cup Kalamata olives, pitted 
• 2 tablespoons chopped fresh parsley 
• Salt and pepper to taste

For the citrusy vinaigrette:

• 1/4 cup extra virgin olive oil 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon white wine vinegar 
• 1 teaspoon Dijon mustard 
• 1 teaspoon hoisin sauce 
• Salt and pepper to taste 

Instructions: 

1. Prepare the citrusy vinaigrette by whisking together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper in a small bowl. Set aside. 
2. Heat a skillet over medium-high heat. Add a drizzle of olive oil to the skillet. Once hot, add the cleaned baby calamari to the skillet and sauté for 2-3 minutes until they are cooked through and tender. Season with salt and pepper to taste. Remove from heat. 
3. In a large mixing bowl, combine the mixed salad greens, carrots, cucumbers, red onion slices, Kalamata olives, and chopped parsley. 
4. Drizzle the citrusy vinaigrette over the salad and toss gently to coat. 
5. Divide the salad evenly among serving plates. Top each salad with the sautéed baby calamari and serve.