Description
A refreshing and quick summer salad featuring tender baby calamari sautรฉed to perfection and tossed with fresh garden vegetables, lemon juice, and olive oil. Perfect for a light and healthy meal in just 15 minutes.
Ingredients
Scale
Seafood
- 1 pound Baby Calamari (can substitute with shrimp or grilled chicken)
Vegetables
- 4 cups Mixed Greens (can include arugula, spinach, or romaine)
- 1 cup Cherry Tomatoes (can substitute with diced tomatoes or bell peppers)
- 1 large Cucumber (can substitute with zucchini)
- 1/2 medium Red Onion (optional for milder flavor)
Dressing
- 3 tablespoons Lemon Juice (freshly squeezed preferred)
- 1/4 cup Olive Oil (extra virgin recommended)
- Salt and Pepper to taste
Instructions
- Preparation: Begin by cleaning and rinsing the baby calamari thoroughly under cold running water. Optionally, slice the calamari into rings for easier eating.
- Sautรฉ Calamari: Heat the olive oil in a pan over medium-high heat. Once hot, add the calamari and sautรฉ for about 2 minutes until it becomes opaque and tender, taking care not to overcook.
- Prepare Vegetables: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Combine Salad: Add the sautรฉed calamari to the bowl with the vegetables. Drizzle with lemon juice and an additional drizzle of olive oil.
- Toss and Season: Gently toss all ingredients together to evenly distribute the dressing. Season with salt and pepper to your preference.
- Serve: Serve the salad immediately to enjoy the freshest flavors and textures.
Notes
- You can substitute baby calamari with shrimp or grilled chicken for variation.
- Mix different greens like arugula, spinach, or romaine to customize the salad.
- If you prefer a milder flavor, omit the red onion.
- Zucchini can replace cucumber if desired.
- For the best flavor, use freshly squeezed lemon juice and extra virgin olive oil.
- Serve the salad immediately to retain freshness and prevent greens from wilting.
