Easy Calamari Summer Salad

This calamari salad recipe has been such a life saver on the night’s where I want a quick light meal, that ALSO feels quite indulgent. I don’t know about you, but I quite often order calamari out at a restaurant. And that’s actually where the inspiration came from. Why not bring the restaurant home?

You can enjoy this as a low carb meal or do what I did the other night and add some left-over roast potatoes as the carb serving. Either way, this will be delicious!

Serves 1

Ingredients

Protein

1 x Squid Tubule or 150g pre-cut calamari rings

Carbohydrates: (optional)

Half a cup of left over-roasted potato or kumara.

Healthy Fats

½ Large avocado
30g feta
2-4 tbsp Olive oil
1tbsp avocado chili oil (optional)
1tbsp full fat mayonnaise

Non-starchy Vegetables

2 cups of lettuce
Red onion (to taste)
Fresh Tomato

Other

Salt and pepper
Squeeze of lemon

Method

Defrost your squid by running under hot water for 5 minutes.
If using a tube pat dry with a handy towel, slice into rings using a sharp knife, and set aside.
Prepare the salad straight onto your plate, starting with lettuce as the base, and adding red onion, chopped tomatoes, feta, and avocado.
To cook the squid, heat olive oil in a non-stick pan, add the squid followed by lots of pepper, and salt to taste. (The more pepper I believe the better to get that ‘salt and pepper squid” vibe).
Cook squid for 8-10 minutes until each side starts to get a little crispy.
Add squid to your salad, and garnish with a squeeze of lemon and a drizzle of mayo before serving.

Enjoy!

Kim x