Salad With Squid And Vegetables
NUTRITIONAL INFO:
Squid is rich in protein, omega-3 fatty acids, vitamin C, iron, and calcium. Most of the health benefits of squid result from omega-3 fatty acids that promote good heart health, pregnancy health, healthy skin, hair, and nails, and reduce the symptoms of rheumatoid arthritis.
SUITABLE SUBSITUTE:
Shrimp, crab, canned clams, sea scallops.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
2 min
Ingredients
- 4 red radishes sliced paper thin
- 4 cups torn or coarsely shredded Romaine or other lettuce
- 3 Tbsp white balsamic vinegar
- 1/2 cup plus 1 Tbsp extra-virgin Greek olive oil
- 4 cleaned squids bodies sliced into 1/4 inch thick rings, and tentacles left whole
- 8 cherry tomatoes halved
- 12 Kalamata olives pitted or a mix of Halkidiki (large green olives) and Kalamata olives
- 1 cup raw quinoa cooked
- 1/2 tsp of hot paprika
- Greek sea salt or fleur de sel and freshly ground pepper
- 2 Tbsp of sesame seeds to garnish
Instructions
-
Soak the radish slices and the lettuce pieces in a bowl of ice water to crisp.
-
In a bowl, whisk together the vinegar and 1/2 cup of olive oil. Season the vinaigrette with salt and pepper.
-
In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute.
-
Drain the iced vegetables and pat dry thoroughly. Add the quinoa, tomatoes, olives, and squid, and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish to taste with the hot paprika, fleur de sel, and sesame seeds.
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