EatSmarter exclusive recipe

Greek Squid Saladwith Cucumber and Peppers

Greek Squid Salad - Greek Squid Salad - The mix of ingredients delivers great holiday home memories
Greek Squid Salad - The mix of ingredients delivers great holiday home memories

(1)

Calories:561 kcal
Difficulty:easy
Preparation:55 min
Ready in:70 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories561 kcal(28%)
Protein33 g(66%)
Fat37 g(46%)
Carbohydrates20 g(8%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe development: EAT SMARTER

Ingredients

For servings

3 sprigsParsley
1small Garlic clove
1 tablespoonOlive oil
300 gramsSquid tube
Pepper
60 gramsBlack olives (with pits)
7 tablespoonslight Vinaigrette
1small Cucumber (400 grams)
3Tomatoes
1Red onion
1red Bell pepper
3Romaine heart
Salt
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Kitchen Utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Salad spinner, 1 Fork

Directions

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1 Rinse parsley, shake dry, pluck off leaves and chop. Peel garlic and chop finely. Mix parsley and garlic with olive oil.
2 Thoroughly remove all the dark skin from the squid. Rinse with cold water, pat dry and cut into thin rings. Mix squid rings with the parsley and garlic oil, season with pepper and let marinate for 45 minutes.
3 Pit the olives and chop coarsely. Mix with the vinaigrette and set aside.
4 Rinse cucumber, cut into quarters, remove seeds and cut into cubes. Rinse tomatoes, remove stems and cut into slices.
5 Peel onion and slice into very thin rings. Cut bell pepper into quarters, remove seeds, rinse and cut into cubes.
6 Rinse lettuce and spin dry. Cut into bite-sized pieces.
7 Put all the ingredients except for the squid rings and olive vinaigrette on a large serving plate.
8 Heat a non-stick skillet and fry the squid over high heat, occasionally stirring, for 2-3 minutes. Season with salt and pour over the salad. Add the olive vinaigrette and serve immediately.
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