Chilled Calamari Salad with Lemon and Parsley

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

Calamari salad with lemon and parsley

This chilled calamari salad is a wonderful starter or light lunch. This goes together pretty quickly, let it marinate overnight for the best flavor. If you want a shrimp salad, try my Zesty Lime Shrimp Salad or Creamy Shrimp and Sellery Salad.

The chilled calamari salad is great for picnics, boating in the summer, or when you want something chilled. It is also ideal as a starter for the holidays or Christmas. It's low-carb, Whole30, and gluten-free.

It doesn't take long for the squid to cook, if you cook it too long it will become rubbery. So keep a close eye on it and have an ice bath ready before you cook it. When you buy your squid cleaned it takes minutes and is easier than you think to make.

How to make calamari salad

Start with fresh or frozen squid. If it's frozen, let it thaw in the refrigerator overnight. Cut into rings, leaving the legs whole.

Prepare an ice bath and cook the squid in boiling water for about 45 to 60 seconds, then place it in the ice bath. In the meantime, chop the vegetables, add the lemon, vinegar and olive oil and mix everything together. Chill overnight.

Variations:

You can try out some variations …

Prepare a mixed seafood salad by adding cooked prawns, crabs, clams, scungilli or a combination of everything.
Add cherry tomatoes, kalamata olives or hot cherry peppers.
Coriander and lime instead of lemon and parsley would lend a more Latin flair here

Chill for up to 4 days. Double or triple the recipe for a larger amount.

Chilled calamari salad with lemon and parsley

122 Calories
18th protein
8th carbohydrates
2 Fats

Preparation time: 10 Minutes

Cooking time: 5 Minutes

Total time: fifteen Minutes

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

1/4 Cup Red onion, chopped
1/2 Cup celery, chopped
1/2 Cup roasted red pepper, chopped
1/4 Cup fresh parsley, chopped (without stalks)
1 clove garlic, cut
2 tablespoon Extra virgin olive oil
1 1/2 Lemons
1 1/4 teaspoon Red wine vinegar
Salt and fresh pepper to taste
1 lb fresh squid, Hose and tentacles cleaned

Rinse squid and cut tubes into 1/2-inch rings.
Leave the tentacles whole and set aside.
Prepare a bowl of water with ice.
In a medium bowl, mix the onion, garlic, celery, red pepper, parsley, olive oil, lemon juice, vinegar, salt, and fresh pepper.
Bring a medium saucepan with water and a pinch of salt to a boil.
Add calamari all at once and cook until tender, about 45-60 seconds (I test it by trying a ring).
After cooking, drain quickly and place in the ice bath until it has cooled, 4 – 5 minutes.
Mix the squid with the salad and toss well.
Add salt to taste and add additional spices and lemon juice if necessary.
For best results, cover and refrigerate for at least an hour or overnight.

Portion: 1 tight cup, Calories: 122kcal, Carbohydrates: 8thG, Protein: 18thG, 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 in carbohydrates