Sugar-Free Refreshing Squid Salad
Dive into the vibrant flavors of this Sugar-Free Refreshing Squid Salad, a light and zesty dish perfect for health-conscious food enthusiasts. Featuring tender squid rings blanched to perfection, this seafood salad is infused with a lively citrus dressing made from freshly-squeezed lemons, extra-virgin olive oil, and minced garlic. Crisp celery, juicy cherry tomatoes, cool cucumber, and tangy red onion add layers of texture and freshness, while aromatic parsley and mint provide a delightful herbal touch. Completely free of added sugars, this recipe is a guilt-free choice for those seeking a wholesome appetizer or a light main course. Ready in just 30 minutes, it's a chilled, naturally flavorful dish that makes healthy eating as refreshing as it is delicious.
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Recipe Information
Ingredients
- 500 grams squid
- 2 pieces lemons
- 3 tablespoons extra-virgin olive oil
- 2 cloves fresh garlic cloves
- 2 pieces celery stalks
- 150 grams cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 20 grams fresh parsley
- 10 grams fresh mint leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Clean the squid thoroughly: remove the head, tentacles, and innards, then peel off the skin. Rinse well under cold water and pat dry. Cut the squid into rings about 1 cm thick.
Fill a large pot with water and bring it to a boil. Blanch the squid rings in the boiling water for 2-3 minutes until they are opaque and tender. Drain the squid and rinse under cold water to stop the cooking process. Set aside.
Juice the lemons and combine the juice with extra-virgin olive oil in a small bowl. Mince the garlic and add it to the dressing. Whisk together until emulsified.
Slice the celery stalks thinly. Halve the cherry tomatoes. Peel and thinly slice the cucumber. Peel and thinly slice the red onion.
Chop the fresh parsley and mint leaves finely.
In a large salad bowl, combine the blanched squid rings, celery slices, cherry tomatoes, cucumber slices, and red onion slices.
Pour the lemon and olive oil dressing over the salad. Add the chopped parsley and mint leaves.
Sprinkle with sea salt and black pepper. Toss well to combine all the ingredients.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Serve the squid salad chilled as a refreshing appetizer or light main course.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2716 mg | 58% | |
*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.
