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Chilled Calamari Salad with Lemon and Parsley

5 from 17 votes

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

Prep Time: 10

Cook Time: 5

Total Time: 15

Yield: 4 servings

Course: Appetizer, Lunch

Cuisine: Italian

Ingredients

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)

Instructions

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.

Video

Notes

Makes about 3 1/2 cups.

Nutrition

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

- WW Points: 2

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