Calamari Salad with Lemon and Parsley
This chilled calamari salad is a wonderful appetizer or light lunch. This comes together pretty quick, let it marinade overnight for the best flavor. If you want a shrimp salad, try my Zesty Lime Shrimp Salad or Creamy Shrimp and Celery Salad.
Chilled Calamari Salad is great in the summer for picnics, boating or when you want something chilled. And it’s also great for the holidays or Christmas to serve as an appetizer. It’s low-carb, whole30 and gluten-free. Squid doesn’t take long to cook, if you overcook it it gets rubbery so be sure to keep a close eye on it and have an ice bath ready before you cook it. If you buy your squid cleaned, this takes minutes to make and is easier than you think.
How To Make Calamari Salad
Start with fresh or frozen squid. If frozen let it thaw in the refrigerator overnight. Slice into rings keeping the legs whole. Prepare an ice bath and cook the squid in boiling water about 45 to 60 seconds, then transfer to the ice bath. Meanwhile chop your veggies, add the lemon, vinegar and olive oil and toss everything together. Chill overnight.
Variations:
Some variations you can try…
Make a mixed seafood salad by adding cooked shrimp, crab, mussels, scungilli or a combination of all. Add cherry tomatoes, kalamata olives or hot cherry pepper. Cilantro and lime instead of lemon and parsley would give this more of a Latin flair
Refrigerate up to 4 days. Double or triple the recipe for a larger crowd.
