Calamari Salad with Red Chicory Herby Lime Dressing
Elevate your salad game with this vibrant and refreshing Calamari Salad with Red Chicory Herby Lime Dressing—a true celebration of bold flavors and fresh ingredients. Tender rings of blanched calamari combine with the crisp, slightly bitter notes of red chicory and mixed greens, while cherry tomatoes add a pop of sweetness and color. The standout star is the zesty lime dressing, infused with garlic, honey, red chili flakes, and a medley of fresh parsley and cilantro, creating a perfect balance of tangy, herby, and mildly spicy flavors. Quick to prepare in just 25 minutes, this seafood salad is an ideal choice for a light yet satisfying appetizer or main course. Served chilled or at room temperature, it’s a versatile dish that’s as beautiful as it is delicious. Great for seafood lovers and packed with fresh, wholesome goodness, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams fresh calamari (cleaned)
- 2 heads red chicory
- 100 grams mixed salad greens
- 150 grams cherry tomatoes
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 4 tablespoons olive oil
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 1 liter water
- 1 whole lemon (sliced)
Instructions
Fill a medium-sized pot with 1 liter of water and add the lemon slices and 0.5 teaspoon of salt. Bring to a gentle boil over medium heat.
Slice the calamari into 1/2-inch rings, leaving the tentacles whole if desired.
Blanch the calamari in the boiling water for 1-2 minutes until just opaque and tender. Avoid overcooking. Drain and immediately rinse under cold water to stop the cooking process. Set aside.
Halve the red chicory heads lengthwise, remove their core, and cut the leaves into bite-sized pieces. Rinse and dry thoroughly.
In a small mixing bowl, whisk together the lime juice, lime zest, olive oil, honey, minced garlic, salt, black pepper, and red chili flakes to make the dressing.
Finely chop the parsley and cilantro, and stir them into the dressing.
Halve the cherry tomatoes and combine them with the red chicory and mixed salad greens in a large salad bowl.
Add the blanched calamari to the salad bowl and toss gently to combine.
Drizzle the herby lime dressing over the salad, tossing lightly to ensure all ingredients are coated.
Taste, adjust seasoning if needed, and serve immediately. Enjoy chilled or at room temperature.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.1 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3338 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
