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!
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.