Place radish, zucchini, squash, and fennel in a large bowl. Set aside.
Put vinegar, lemon, shallot, and ½ cup of olive oil in a glass jar, seal, shake vigorously to combine. Set aside.
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.
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/