Baby Calamari Garden Salad
This Baby Calamari Garden Salad is a vibrant blend of tender calamari and crisp garden-fresh vegetables, tossed in a zesty dressing. Simple to prepare yet packed with taste, this salad is sure to impress at your next meal or gathering!
Baby Calamari Garden Salad
Perfect for a light lunch, appetizer, or side dish, it’s a flavorful way to enjoy the natural sweetness of seafood with the crunch of fresh greens.
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
Variations
I’ve played around with this calamari salad and discovered a few tweaks that can be worth your time.
- Seafood Feast. I tried adding some more seafood like grilled shrimps and scallops and it did not disappoint me.
- Creamy Contrast. I wanted to give it a creamy and healthy fat so I brought in some avocado. It has a satisfying rich and buttery bite.
- Asian Inspired. So I was caring for an asian fusion, so I gave the salad a little upgrade and added a miso-ginger dressing.
- Hearty Meal. One night, I wanted something heavy so I turned my calamari salad into a grain bowl. I tossed it over quinoa and it was perfect as I wanted, kept me full for hours.
- Unique Get-go. I needed something quick get-go so I stuffed everything in a warm pita wrap and drizzled extra dressing. The mix was undeniably messy but worth it.
How to make Baby Calamari Garden Salad
- 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.
Learn From Us
- Cook calamari carefully. Take it from me, if you want a tender calamari, don’t overcook it! The trick is a quick saute or a couple of minutes on a hot skillet. any longer, and you’ll end up with rubbery calamari that’s nowhere near enjoyable.
- Use fresh ingredients. I always make sure to use crisp greens, juicy cucumbers and plenty of fresh herbs. I noticed that when the veggies are at their peak, the salad tastes better, more vibrant and absolutely irresistible.
What to serve with Baby Calamari Garden Salad
Serve it as a refreshing starter alongside crusty garlic bread or bruschetta for a Mediterranean-inspired menu. For a heartier pairing, enjoy it with grilled chicken, roasted salmon, or a creamy pasta dish to complement the light, zesty flavors of the salad.
If you’re hosting a seafood feast, pair it with steamed mussels, shrimp skewers, or a bowl of clam chowder for a flavorful spread.
For a sweet yet light finish, a blueberry ice cream makes the perfect dessert, balancing the meal without feeling heavy.
Tried this Baby Calamari Garden Salad? I’d love to hear how it turned out! Did you stick to the recipe or put your own taste on it? Drop a comment below and share your experience.
Love trying new flavors? Here are some more recipes that you will love:
Baby Calamari Garden Salad
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.
