Refreshing Squid Salad
Dive into a vibrant medley of flavors with our Refreshing Squid Salad, a light and healthy dish perfect for seafood lovers. Featuring tender, perfectly-cooked squid rings tossed with crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and tangy red onion, this salad is a feast for both the eyes and the palate. A zesty dressing made with olive oil, freshly squeezed lemon juice, garlic, and aromatic herbs like parsley and basil elevates the dish with a refreshing, Mediterranean-inspired touch, while a hint of red chili flakes adds subtle warmth. Ready in under 30 minutes, this salad is ideal as a starter for summer gatherings or a nutritious main course. Whether you're looking for a quick yet impressive dish or a wholesome seafood option, this squid salad delivers impeccable freshness and flavor.
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Recipe Information
Ingredients
- 500 grams Squid (calamari), cleaned
- 150 grams Mixed salad greens (such as arugula, spinach, and lettuce)
- 150 grams Cherry tomatoes, halved
- 1 medium Cucumber, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice, freshly squeezed
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, torn
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes
Instructions
Prepare the squid: slice the cleaned squid tubes into rings about 1 cm thick. Set aside.
Bring a medium pot of salted water to a boil.
Add the squid rings to the boiling water and cook for 90 seconds until opaque and tender. Do not overcook.
Drain the squid and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 5 minutes.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, torn basil, salt, black pepper, and red chili flakes until well combined.
Remove the squid from the ice water and pat dry with a paper towel.
Add the squid to the salad bowl with the vegetables.
Pour the dressing over the salad and toss gently to combine.
Serve the squid salad immediately, garnished with additional parsley and basil if desired.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 756 mg | 16% | |
*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.
