Search thousands of recipes reviewed by home cooks like you.

Calamari Salad

Calamari Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Pancho

Pancho

This is a Southwestern style marinated calamari salad.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix the olive oil, red wine vinegar, and garlic.
  2. In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
  3. In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Chris I.
17

Chris I.

3/14/2008

This is an absolutely delicious salad and I am definitely going to make it again. The combination of cilantro and jicama is wonderful. I did change it a bit. I used 2 pounds of calamari instead of one, partly because the bell peppers I used were huge. I omitted the jalapeno pepper, but the next time I make this I may substitute a milder pepper, perhaps an anaheim. I was not sure how big a bunch is--for the cilantro and parsley--so I used about three quarters cup of torn cilantro leaves and omitted the parsley. Another reviewer mentioned that this does need some salt, But I like to leave that to the individual.

abs37
7

abs37

3/3/2010

Very good recipe but I suggest changing a few things. Use 2 lbs calamari and add some salt to the boil. Next time I will not be using a full bunch of parsley. The flavor was way too overbearing. 1/2 bunch is more than enough. I added some lemon juice to the dressing and some extra salt. I will definitely be making this many more times.

Neil W.
5

Neil W.

10/31/2007

while the final dish was very good, it came out more like "soup" than salad! I used 4 lbs of calimari; only doubled your recipe, and there was way too much 'vinagrette.'

Similar recipes

ADVERTISEMENT