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Light and refreshing squid salad made from squid, fresh lemon, celery, red onion, roasted pepper, garlic and parsley.
Squid Salad with Lemon Parsley
This frozen squid salad is a delicious appetizer or a light lunch. This quickly blends together and let it marinate overnight for the best flavor.If you want a shrimp salad, try mine Lime Shrimp Salad or Creamy Shrimp and Celery Salad.
Chilled squid salad is very suitable for picnics, boating or wanting to eat iced food in summer. It’s also great as an appetizer during holidays or Christmas. It is low carbohydrate, whole30 and gluten-free.
The cooking time of squid is not long. If you overcook it, it will become elastic, so be sure to pay close attention to it and prepare an ice bath before cooking. If the squid you buy is clean, it will take a few minutes and it will be easier than you think.
How to make squid salad
Start with fresh or frozen squid. If frozen, let it thaw in the refrigerator overnight. Cut into loops to keep the legs intact.
Prepare an ice bath. Boil the squid in boiling water for about 45 to 60 seconds, then transfer to the ice bath. At the same time chop the vegetables, add lemon, vinegar, and olive oil, then stir everything together. Let cool overnight.
Variety:
You can try some variations…
- Add cooked shrimp, crab, and mussels to make a mixed seafood salad, Skungili Or all combinations.
- Add cherry tomatoes, Kalamata olives or hot cherry pepper.
- Cilantro and lime instead of lemon and parsley will give it more Latin flavor
Refrigerate for up to 4 days. Provide twice or three times as many recipes for a larger group of people.
Chilled Squid Salad with Lemon Parsley
Light and refreshing squid salad made from squid, fresh lemon, celery, red onion, roasted pepper, garlic and parsley.
- 1/4 Cup Shallots, minced
- 1/2 Cup celery, Chopped
- 1/2 Cup Roasted red pepper, Chopped
- 1/4 Cup Fresh parsley, Chopped (without stem)
- 1 clove garlic, slice
- 2 Spoon Extra virgin olive oil
- 1 1/2 lemon
- 1 1/4 teaspoon Red wine vinegar
- Salt and fresh pepper to taste
- 1 lb Fresh squid, Clean tube and tentacles
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Rinse the squid and cut the tube into 1/2 inch rings.
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Keep the tentacles whole and set aside.
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Prepare a bowl of water with ice.
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In a medium bowl, combine onion, garlic, celery, red pepper, parsley, olive oil, lemon juice, vinegar, salt, and fresh pepper.
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Bring a medium pot filled with water and a pinch of salt to a boil.
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Add the squid at a time and cook until tender and cooked (I tested it by tasting the ring) for about 45-60 seconds.
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Drain quickly after cooking, add to an ice bath until cooled, 4-5 minutes.
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Mix the squid with the salad and stir well.
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Taste the salt and add extra seasoning and lemon juice as needed.
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Cover and refrigerate for at least an hour or overnight for best results.
Serve: 1 Less cup, Calories: 122Kcal, carbohydrate: 8G, protein: 18G, fat: 2G, sodium: 66Milligrams, fiber: 0.9G, sugar: 1.2G
Blue smart point: 0
Green smart point: 2
Purple smart point: 0
Points+: 2
Key words: Gluten-free, keto recipe, low carb
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