Calamari salad with fennel and avocado

Name: Calamari salad with fennel and avocado
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 serving
Ingredients: 1 lb calamari/squid; 1 fennel bulb; 1 red pepper; 1 cup cherry tomatoes; 1 handful fresh parsley; 2 avocado; 2 tablespoon lemon juice; 1 tablespoon red wine vinegar; 4 tablespoon extra virgin olive oil; ½ teaspoon Dijon mustard; few grinds of salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
16 mins
Servings
4
Calories
426 kcal
Course
Lunch
Cuisine
Mediterranean

Calamari salad with fennel and avocado

Sasha Velasquez

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This calamari salad with fennel and avocado is a lovely mix of textures and flavors, all brought together with a citrus dressing.

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Ingredients

Servings

1 lb calamari/squid 450g
1 fennel bulb small/med
1 red pepper
1 cup cherry tomatoes 170g, or grape tomatoes
1 handful fresh parsley large
2 avocado
2 tablespoon lemon juice
1 tablespoon red wine vinegar
4 tablespoon extra virgin olive oil ¼ cup
½ teaspoon Dijon mustard
few grinds of salt and pepper

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Instructions

Clean the squid and pat it dry. Cut the tentacle part in half or quarters lengthwise (and any longer pieces cut into shorter lengths) and slice the main body, including any flaps, into rings around ⅓in/1cm thick.
Prepare a bowl with iced water then add the squid to a pan of boiling salted water (a 4-5 quart pan, around half full with water and about ½-1tsp salt should be good) and cook for around 40-60 seconds until it goes opaque. Remove from the pan with a slotted spoon or strain into a colander then immediate place in the iced water to stop it cooking any more.
Meanwhile cut the fennel in half then into thin slices, including a little of the green fronds if you like. Slice the red pepper, cutting any larger slices in half, halve the tomatoes and roughly chop the leaves from the parsley. Peel and dice the avocado.
Place all of the chopped vegetables and squid in a bowl. Whisk together the lemon juice, vinegar, oil, mustard and a few grinds of salt and pepper and pour the dressing over the salad. Carefully toss everything together and leave for a good 15min or so to take on the flavors a little before serving. You can also chill it a good few hours until you are ready to use it.

Nutrition Information

Show Details

Calories 426kcal (21%) Carbohydrates 20g (7%) Protein 21g (42%) Fat 30g (46%) Saturated Fat 4g (20%) Cholesterol 264mg (88%) Sodium 100mg (4%) Potassium 1152mg (33%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 1460IU (29%) Vitamin C 73.1mg (81%) Calcium 81mg (8%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 426 kcal

% Daily Value*

Calories	426kcal	21%
Carbohydrates	20g	7%
Protein	21g	42%
Fat	30g	46%
Saturated Fat	4g	20%
Cholesterol	264mg	88%
Sodium	100mg	4%
Potassium	1152mg	25%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	1460IU	29%
Vitamin C	73.1mg	81%
Calcium	81mg	8%
Iron	2.3mg	13%