Chilled Calamari Salad with Lemon and Parsley Recipe
A light refreshing seafood salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.
It’s sweltering outside, the temperature in New York is expected to hit over a 100 degrees today. We are getting some work done to my house and unfortunately I have no AC at the moment so I wanted to make something cold and refreshing without heating up the house and this cold calamari salad is exactly what I was craving. If you buy your squid cleaned, this takes minutes to make and is easier than you think.
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.
Some variations to this, you could add cherry tomatoes, kalamata olives or hot pepper. Cilantro and lime instead of parsley would give this more of a Latin flair. Enjoy!
Chilled Calamari Salad with Lemon and Parsley
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: just under a cup • Points +: 2 pts • Smart Points: 2
Calories: 121.6 • Fat: 1.7 g • Carb: 7.9 g • Fiber: 0.9 g • Protein: 18.3 g • Sugar: 1.2
Sodium: 66 mg (without salt)
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
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.
Makes about 3 1/2 cups.
Keywords: Chilled Calamari Salad with Lemon and Parsley