Chilled Calamari Salad with Lemon and Parsley

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A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.

Calamari Salad with Lemon and Parsley

Squid does not take long to prepare, if you overcook it gets rubbery so make certain to keep a close eye on it and have an ice bath ready before you prepare it. If you purchase your squid cleaned up, this takes minutes to make and is much easier than you believe.

Prepare an ice bath and cook the squid in boiling water about 45 to 60 seconds, then move to the ice bath. On the other hand slice your veggies, add the lemon, vinegar and olive oil and toss everything together. Chill overnight.

This cooled calamari salad is a terrific appetiser or light lunch. This comes together pretty quick, let it marinade over night for the finest flavor. Attempt my Zesty Lime Shrimp Salad or Creamy Shrimp and Celery Salad if you desire a shrimp salad

Start with fresh or frozen squid. , if frozen let it thaw in the fridge overnight.. Slice into rings keeping the legs whole.

How To Make Calamari Salad.

Cooled Calamari Salad is great in the summer season for picnics, boating or when you desire something cooled. And its also great for the holidays or Christmas to act as an appetiser. Its low-carb, whole30 and gluten-free.

Variations:

Make a mixed seafood salad by adding prepared shrimp, crab, mussels, scungilli or a combination of all.
Include cherry tomatoes, kalamata olives or hot cherry pepper.
Cilantro and lime instead of lemon and parsley would offer this more of a Latin flair

Some variations you can try …

Refrigerate up to 4 days. Triple or double the recipe for a larger crowd.

Chilled Calamari Salad with Lemon and Parsley

122 Cals
18 Protein
8 Carbs
2 Fats

Preparation Time: 10 minutes
Prepare Time: 5 minutes
Overall Time: 15 mins

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 tablespoon additional virgin olive oil.

1 1/2 lemons.

1 1/4 tsp red white wine vinegar.

salt and fresh pepper to taste.

1 pound fresh squid, tube and arms cleaned.

Wash squid and slice tubes into 1/2 inch rings.
Leave the arms entire and set aside.
Prepare a bowl of water with ice.
In a medium bowl integrate 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.
Include calamari at one time and cook until tender yet cooked, (I check it by tasting a ring) about 45 – 60 seconds.
Quickly drain when prepared and add to the ice bath up until cool, 4 – 5 minutes.
Combine squid with the salad and toss well.
If needed, taste for salt and add additional spices and lemon juice.
Cover and cool at least an hour or over night for best results.

Keywords: Gluten Free, Keto Recipes, low carbohydrate.

This chilled calamari salad is a fantastic appetiser or light lunch. If you desire a shrimp salad, attempt my Zesty Lime Shrimp Salad or Creamy Shrimp and Celery Salad

Purple Smart Points: 0.

Green Smart Points: 2.

Chilled Calamari Salad is terrific in the summer season for picnics, boating or when you desire something chilled. Prepare an ice bath and prepare the squid in boiling water about 45 to 60 seconds, then move to the ice bath. Chop your veggies, add the lemon, vinegar and olive oil and toss whatever together.

Serving: 1 scant cup, Calories: 122kcal, Carbohydrates: 8g, Protein: 18g, Fat: 2g, Sodium: 66mg, Fiber: 0.9 g, Sugar: 1.2 g.

Points +: 2.

Blue Smart Points: 0.