Heart-Healthy Refreshing Squid Salad
Dive into a bowl of vibrant flavors and wholesome ingredients with this Heart-Healthy Refreshing Squid Salad. Packed with tender, protein-rich squid, crisp cucumber, sweet cherry tomatoes, and zesty red onion, this salad is a nutritional powerhouse perfect for clean eating. The light and tangy dressing, made with heart-healthy olive oil, balsamic vinegar, fresh lemon juice, and a hint of garlic, ties all the ingredients together beautifully. Enhanced with a sprinkle of fresh coriander for an herbal finish, this no-fuss salad is perfect as a light lunch, refreshing appetizer, or side dish. Ready in just 30 minutes, this Mediterranean-inspired recipe is low in fat, bursting with fresh produce, and designed to be served chilled for maximum refreshment. Perfect for seafood lovers and anyone looking for a guilt-free, summery dish, this squid salad is a healthy delight your taste buds will thank you for.
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Ingredients
- 500 grams fresh squid
- 1 whole lemon
- 1 medium cucumber
- 200 grams cherry tomatoes
- 0.5 medium red onion
- 15 grams fresh coriander
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 medium garlic clove
Directions
Step 1
Start by cleaning the fresh squid: remove the head, innards, and cartilage. Peel the skin and thoroughly rinse under cold water. Cut the cleaned squid into rings about 1 cm wide.
Step 2
Bring a pot of water to a boil and lightly salt it. Add the squid rings and cook them for 2 minutes until they are opaque and tender. Drain immediately and transfer to an ice bath to cool. Once cooled, pat them dry with a paper towel.
Step 3
Juice the lemon and set aside. Keep some thin slices for garnishing if desired.
Step 4
Slice the cucumber in half lengthwise and remove the seeds with a spoon. Cut the cucumber into thin slices.
Step 5
Halve the cherry tomatoes and thinly slice the red onion.
Step 6
Chop the fresh coriander leaves coarsely.
Step 7
In a large bowl, combine the squid, cucumber, cherry tomatoes, red onion, and coriander.
Step 8
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, lemon juice, sea salt, black pepper, and minced garlic clove until well emulsified.
Step 9
Pour the dressing over the salad ingredients and gently toss to combine ensuring the salad is well coated.
Step 10
Serve the salad chilled, garnished with a few lemon slices if desired.
Nutrition Facts
| Serving size | (1089.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 846.0 |
| Total Fat 35.9g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1165mg | 0% |
| Sodium 1414.6mg | 0% |
| Total Carbohydrate 46.9g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 15.3g | |
| Protein 83.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 272.8mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 2310.6mg | 0% |
Source of Calories