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servings
Yield:
4
servings
5
from
2
votes
Chilled Calamari Salad with Lemon and Parsley
Course:
Appetizer, Lunch
Cuisine:
Italian
Ingredients
1/4
cup
red onion
(minced)
1/2
cup
celery
(chopped)
1/2
cup
roasted red peppers
(chopped)
1/4
cup
fresh parsley
(minced (no stems))
1
clove
garlic
(sliced)
1 1/2
lemons
1 1/4
tsp
red wine vinegar
salt and fresh pepper to taste
1
lb
fresh squid
(tube and tentacles cleaned)
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Instructions
Rinse squid and slice tubes into 1/2 inch rings.
Leave the tentacles whole and set aside.
Prepare a bowl of water with ice.
In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.
Bring a medium pot filled with water and a pinch of salt to a boil.
Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.
Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.
Combine squid with the salad and toss well.
Taste for salt and add additional seasoning and lemon juice if needed.
Cover and refrigerate at least an hour.
Notes
Makes about 3 1/2 cups.
Nutrition
Calories:
121.6
kcal
,
Carbohydrates:
7.9
g
,
Protein:
18.3
g
,
Fat:
1.7
g
,
Sodium:
66
mg
,
Fiber:
0.9
g
,
Sugar:
1.2
g
Blue Smart Points:
0
Green Smart Points:
2
Purple Smart Points:
0
Points +:
2