Quick and easy seafood salad with lemon juice
If you’re looking for a fresh, vibrant dish that’s both light and satisfying, this quick and easy seafood salad with lemon juice is a must-try! Packed with crisp greens, tender calamari, and a zesty citrusy vinaigrette, it’s perfect for a refreshing lunch or a delightful appetizer.
Servings: 4 people
Ingredients
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
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.
- 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.
- 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.
- 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.
Notes
You can pair this seafood salad with:
- A side of crusty bread or garlic toast
- A glass of crisp white wine (e.g. Sauvignon Blanc)
- A bowl of chilled gazpacho for a full summer meal