Calamari salad light and refreshing made with fresh lemon, celery red onion, red peppers, garlic, parsley, and celery.
Calamari Salad With Lemon and Parsley
This chilled calamari soup makes a great appetizer, or light lunch. This recipe is quick and easy to make. For the best flavor, let it marinade for at least 24 hours. For a shrimp salad, you can try my Zesty Lime Shrimp Salad and Creamy Shrimp & Celery Salad.
Chilled Calamari Salsa is great for picnics, boating, and any other occasions when you need something chilled. And it’s also great for the holidays or Christmas to serve as an appetizer. It’s low-carb, whole30 and gluten-free.
Squid doesn’t take long to cook, if you overcook it it gets rubbery so be sure to keep a close eye on it and have an ice bath ready before you cook it. This is a quick and easy way to clean squid.
How to make Calamari Salsa
Start with fresh or frozen shrimp. If frozen, let it thaw overnight in the refrigerator. The legs can be sliced into rings while the legs are left whole.
Make an ice bath. First, boil the water and then cook the squid for 45 to 60 seconds. After that transfer to the hot ice bath. Mix the olive oil, lemon juice, and vinegar while you chop your vegetables. Finally, toss everything together. Let cool overnight
Variations:
Some variations you can try…
- Mix seafood salad with cooked shrimp, crab, and mussels. scungilliOr a combination of both.
- You can also add cherry tomatoes, kalamata Olives, or hot cherry peppers.
- This recipe would have a more Latin flair if it was made with lime and cilantro instead of lemon and parsley.
You can refrigerate for up to 4 days. Double or triple the recipe to feed a larger audience.
Chilled Calamari Salad, Lemon and Parsley
Calamari salad is a light, refreshing and healthy dish made with squid.
- 1/4 Cup Red onion, minced
- 1/2 Cup Celery, Chop
- 1/2 Cup Roasted red peppers, Chop
- 1/4 Cup Fresh parsley, minced (no stems)
- 1 clove Garlic, Slice
- 2 tbsp Extra virgin olive oils
- 1 1/2 Lemons
- 1 1/4 tsp Red wine vinegar
- Salt and fresh pepper are a good combination.
- 1 lb Fresh squid, Cleaning of tube and tentacles
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Rinse squid, then cut tubes into 1/2-inch rings.
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Set aside the tentacles.
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Make a bowl of water and ice.
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Combine onion, garlic, celery and red peppers in a medium bowl. Add olive oil, lemon juice, vinegar, salt, and fresh pepper.
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Bring a medium-sized pot of water and a pinch or salt to a boil.
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Cook the calamari in a single addition.
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Drain the cooked food quickly and then add it to the ice bath for 4 – 5 mins.
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Combine the squid with your salad and toss it well.
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Salt should be tasted. If necessary, add lemon juice and additional seasoning.
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For best results, cover and refrigerate for at least one hour or more.
Serving: 1There is no cup, Calories: 122kcal, Carbohydrates: 8g, Protein: 18g, Fat: 2g, Sodium: 66mg, Fiber: 0.9g, Sugar: 1.2g
Blue Smart Points 0
Green Points 2
Purple Points 0
Points + 2
Keywords: Low Carb Recipes, Gluten Free, Keto Recipes
Source: Skinny Taste
