Calamari Salad
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
300 |
|
| % Daily Value* | ||
| Total Fat 19g | 24% | |
| Saturated Fat 2.5g | 12% | |
| Cholesterol 265mg | 88% | |
| Sodium 500mg | 22% | |
| Total Carbohydrate 14g | 5% | |
| Dietary Fiber 4g | 15% | |
| Sugars 3g | ||
| Includes Added Sugars 0g | 3% | |
| Protein 22g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 129mg | 10% | |
| Iron 3mg | 15% | |
| Potassium 740mg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 tbsp Olive Oil
- 2 Garlic Cloves, minced
- 1/4 cup Mild Cherry Peppers, sliced
- 1/4 cup Castelvetrano Olives, pitted, quartered
- 1 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Cilantro, chopped
- 2 Scallions, chopped
- 1 lb Calamari, sliced
- 1/2 tsp Salt & Pepper
- 1/4 tsp Paprika / Oregano / Dried Dill
- Pinch Crushed Red Pepper Flakes
- 1/2 Lemon Juice
- 5 oz Baby Arugula
- 1/2 pint Cherry Tomatoes, halved
- 1/2 Cucumber, remove seeds, small dice
- 1 1/2 tbsp Olive Oil
- 1 1/2 tbsp Red Wine Vinegar
- 1/4 cup Peanuts, chopped
Method of Preparation
Step 1
Heat a skillet with 1 tbsp olive oil over medium low heat.
Add garlic, cherry peppers, olives, fresh herbs and cook for 3-4 minutes.
Step 2
Increase the heat to medium-high.
Add calamari, spices, lemon juice and cook for only 1-2 minutes. Remove from heat and cool.
Step 3
In a large bowl toss arugula, tomatoes, cucumbers, olive oil, and red wine vinegar.
Step 4
Top salad with the sautéed calamari.
Garnish with the chopped peanuts, enjoy!
