![A white bowl with the calamari salad recipe, and a small bowl with lemon wedges in the left upper corner](https://cdn.statically.io/img/www.eatingwell.com/thmb/8zUjSYyGx8LWY2CwaI-iRjUrJ7c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/calamari-salad-8026837-1x1-c049546aeb07400a982e83af7e55a95f.jpg)
Jason Donnelly
![Ingredients for the calamari salad recipe](https://www.eatingwell.com/thmb/LwoSsOEIHYu7WPT7uPKFJc4YANg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/calamari-salad-8026837-ingredients-282d3588a84546d8a24b93dc39b6c29c.jpg)
Jason Donnelly
Ingredients
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1 pound cleaned squid (tubes and tentacles), rinsed
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¼ cup extra-virgin olive oil
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2 tablespoons fresh lemon juice
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2 tablespoons white-wine vinegar
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh dill
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1 tablespoon finely chopped pitted Kalamata olives
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¼ teaspoon salt
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¼ teaspoon ground pepper
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½ cup thinly sliced red onion
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½ cup thinly sliced roasted red peppers
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½ cup chopped cherry tomatoes
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¼ cup chopped celery
Directions
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Bring a large pot of water to a boil over high heat. Set a large bowl of ice water next to the stove. Cut squid tubes into 1/4-inch-thick slices and leave tentacles whole. Add the sliced squid tubes and tentacles to the boiling water; cook, undisturbed, until tender, about 1 minute. Using a large slotted spoon, transfer to the ice bath. Let cool until opaque, about 5 minutes; drain well.
Jason Donnelly
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Whisk oil, lemon juice, vinegar, parsley, dill, olives, salt and pepper together in a large bowl. Add the cooled calamari, onion, roasted red peppers, tomatoes and celery; toss well to combine.
Jason Donnelly
To make ahead
Cover and refrigerate salad for up to 2 days.
Nutrition Facts (per serving)
269 | Calories |
18g | Fat |
9g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size about 1 cup | |
Calories 269 | |
% Daily Value * | |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 18g | 36% |
Total Fat 18g | 23% |
Saturated Fat 2g | 10% |
Cholesterol 264mg | 88% |
Vitamin A 2069IU | 41% |
Vitamin C 39mg | 43% |
Vitamin E 3mg | 22% |
Folate 18mcg | 5% |
Vitamin K 34mcg | 28% |
Sodium 463mg | 20% |
Calcium 48mg | 4% |
Iron 1mg | 6% |
Magnesium 43mg | 10% |
Potassium 388mg | 8% |
Zinc 2mg | 18% |
Vitamin B12 2mcg | 83% |
Omega 3 1g |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.