Calamari Summer Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 red radishes, sliced very thin
  • 1 small zucchini, sliced very thin
  • 1 small yellow summer squash, sliced very thin
  • ½ fennel bulb, sliced very thin
  • 3 tbsp red wine vinegar
  • Zest of one lemon
  • 1 tbsp minced shallot
  • ½ cup plus 1 tablespoon olive oil
  • 12 oz. squid, cleaned, body sliced into rings, tentacles left whole*
  • 12 kalamata olives, sliced in half
  • ½ cup chopped, fresh parsley, basil, and chives
  • Sea salt, to taste
Instructions
  1. Place radish, zucchini, squash, and fennel in a large bowl. Set aside.
  2. Put vinegar, lemon, shallot, and ½ cup of olive oil in a glass jar, seal, shake vigorously to combine. Set aside.
  3. In a large skillet, combine remaining tablespoon of oil, ¼ cup water. Bring to a simmer over moderate heat, add squid and cover for about 2 minutes. Poach squid until opaque.
  4. Mix squid, olives and herbs into vegetables. Pour dressing over and mix well. Salt to taste.
Notes
*If you are very anxious about trying squid, canned tuna or shrimp can be substituted.

This recipe was inspired by Food & Wine magazine.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/calamari-summer-salad/