A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.
Calamari Salad with Lemon and Parsley
This chilled calamari salad is a wonderful appetizer or light lunch. This comes together pretty quick, let it marinade overnight for the best flavor. If you want a shrimp salad, try my Zesty Lime Shrimp Salad or Creamy Shrimp and Celery Salad.
Chilled Calamari Salad is great in the summer for picnics, boating or when you want 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. If you buy your squid cleaned, this takes minutes to make and is easier than you think.
How To Make Calamari Salad
Start with fresh or frozen squid. If frozen let it thaw in the refrigerator overnight. Slice into rings keeping the legs whole.
Prepare an ice bath and cook the squid in boiling water about 45 to 60 seconds, then transfer to the ice bath. Meanwhile chop your veggies, add the lemon, vinegar and olive oil and toss everything together. Chill overnight.
Variations:
Some variations you can try…
- Make a mixed seafood salad by adding cooked shrimp, crab, mussels, scungilli or a combination of all.
- Add cherry tomatoes, kalamata olives or hot cherry pepper.
- Cilantro and lime instead of lemon and parsley would give this more of a Latin flair
Refrigerate up to 4 days. Double or triple the recipe for a larger crowd.
Chilled Calamari Salad with Lemon and Parsley
A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.
- 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
- 2 tbsp extra virgin olive oil
- 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
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, olive oil 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 or overnight for best results.
Serving: 1 scant cup, Calories: 122kcal, Carbohydrates: 8g, Protein: 18g, Fat: 2g, Sodium: 66mg, Fiber: 0.9g, Sugar: 1.2g
Blue Smart Points: 0
Green Smart Points: 2
Purple Smart Points: 0
Points +: 2
Keywords: Gluten Free, Keto Recipes, low carb
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