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:
- 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.
- 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.
- In a large mixing bowl, combine the mixed salad greens, carrots, cucumbers, red onion slices, Kalamata olives, and chopped parsley.
- Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
- Divide the salad evenly among serving plates. Top each salad with the sautéed baby calamari and serve.