Calamari Salad with a Mint Cilantro Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
For the salad:
  • ½ lb of squid tubes, cut crosswise into ⅓ inch rings
  • 1 medium size cucumber, chopped or cut into ¼ inch rounds
  • 1 celery stalk, sliced thinly
  • ¼ of a medium size red onion, thinly sliced
  • ¼ cup kalamata olives (pitted), chopped
  • ¼ cup green olives (pitted), chopped
  • ½ cup canned artichokes, chopped
  • ½ of a ripe avocado, chopped
  • ¼ cup pickled cucumbers, chopped
  • Sea salt as needed
For the dressing:
  • 8-10 fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • ½ inch by ½ inch piece of fresh ginger, peeled
  • 2 tablespoons lemon juice
  • ⅛ teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  1. Add 2 cups water to a medium size saucepan and place on heat. When the water starts to boil, drop the squid pieces in it and cook for 1 minute or so until the squid change color to a deeper white. Turn heat off and drain the squid using a strainer. Transfer the squid to a large mixing bowl. Add all the rest of the salad ingredients to the bowl. Sprinkle a little bit of sea salt over this salad mixture.
  2. To make the dressing, add all the dressing ingredients into a small food processor jar and blend until you get a smooth dressing.
  3. Add the dressing to the salad 10-15 mins before serving the salad. Or you can add the dressing and keep it in the refrigerator for 4-6 hours before serving as a chilled salad.
Recipe by Autoimmune Wellness at