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Photo:Jason Donnelly
Jason Donnelly
Active Time:15 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:20 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundcleaned squid (tubes and tentacles), rinsed¼cupextra-virgin olive oil2tablespoonsfresh lemon juice2tablespoonswhite-wine vinegar2tablespoonschopped fresh flat-leaf parsley2tablespoonschopped fresh dill1tablespoonfinely chopped pitted Kalamata olives¼teaspoonsalt¼teaspoonground pepper½cupthinly sliced red onion½cupthinly sliced roasted red peppers½cupchopped cherry tomatoes¼cupchopped celery
Cook Mode(Keep screen awake)
Ingredients
1poundcleaned squid (tubes and tentacles), rinsed
¼cupextra-virgin olive oil
2tablespoonsfresh lemon juice
2tablespoonswhite-wine vinegar
2tablespoonschopped fresh flat-leaf parsley
2tablespoonschopped fresh dill
1tablespoonfinely chopped pitted Kalamata olives
¼teaspoonsalt
¼teaspoonground pepper
½cupthinly sliced red onion
½cupthinly sliced roasted red peppers
½cupchopped cherry tomatoes
¼cupchopped celery
DirectionsBring a large pot of water to a boil over high heat. Set a large bowl of ice water next to the stove. Cut squid tubes into 1/4-inch-thick slices and leave tentacles whole. Add the sliced squid tubes and tentacles to the boiling water; cook, undisturbed, until tender, about 1 minute. Using a large slotted spoon, transfer to the ice bath. Let cool until opaque, about 5 minutes; drain well.Jason DonnellyWhisk oil, lemon juice, vinegar, parsley, dill, olives, salt and pepper together in a large bowl. Add the cooled calamari, onion, roasted red peppers, tomatoes and celery; toss well to combine.Jason DonnellyTo make aheadCover and refrigerate salad for up to 2 days.Originally appeared: EatingWell.com, January 2023
Directions
Bring a large pot of water to a boil over high heat. Set a large bowl of ice water next to the stove. Cut squid tubes into 1/4-inch-thick slices and leave tentacles whole. Add the sliced squid tubes and tentacles to the boiling water; cook, undisturbed, until tender, about 1 minute. Using a large slotted spoon, transfer to the ice bath. Let cool until opaque, about 5 minutes; drain well.Jason DonnellyWhisk oil, lemon juice, vinegar, parsley, dill, olives, salt and pepper together in a large bowl. Add the cooled calamari, onion, roasted red peppers, tomatoes and celery; toss well to combine.Jason DonnellyTo make aheadCover and refrigerate salad for up to 2 days.
Bring a large pot of water to a boil over high heat. Set a large bowl of ice water next to the stove. Cut squid tubes into 1/4-inch-thick slices and leave tentacles whole. Add the sliced squid tubes and tentacles to the boiling water; cook, undisturbed, until tender, about 1 minute. Using a large slotted spoon, transfer to the ice bath. Let cool until opaque, about 5 minutes; drain well.
Whisk oil, lemon juice, vinegar, parsley, dill, olives, salt and pepper together in a large bowl. Add the cooled calamari, onion, roasted red peppers, tomatoes and celery; toss well to combine.
To make ahead
Cover and refrigerate salad for up to 2 days.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)269Calories18gFat9gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
