Quick and easy seafood salad with lemon juice

Why you’ll love this calamari salad:

• Quick & Simple: Ready in just 20 minutes!
• Fresh & Healthy: Packed with omega-3s, vitamins, and protein.
• Customizable: Adjust ingredients to match your preferences.
• Perfect for Any Occasion: Enjoy as a light meal or part of a larger spread.

For the salad:

• 1 lb baby calamari (squid), cleaned and tentacles removed
• 4 cups mixed salad greens (such as spinach, arugula, and lettuce)
• 1 cup grated carrots
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

For the citrusy vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon hoisin sauce
• Salt and pepper to taste

1. Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.

2. Cook the Calamari

• Heat a skillet over medium-high heat and add a drizzle of olive oil.
• Once hot, add the cleaned baby calamari and sauté for 2-3 minutes until cooked through and tender. Be careful not to overcook to keep them soft and flavorful.
• Season with salt and pepper, then remove from heat and let cool slightly.

3. Assemble the Salad

• In a large mixing bowl, combine the mixed greens, grated carrots, cucumbers, red onion, Kalamata olives, and chopped parsley.
• Drizzle the citrus vinaigrette over the salad and toss gently to coat.

4. Serve and Enjoy

• Divide the salad evenly among four plates.
• Top each serving with sautéed calamari and garnish with extra parsley or lemon wedges for a bright finish.
• Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.