calamari salad
Golden fried calamari rings atop a fresh spring mix salad loaded with cucumbers, green olives, bocconcini, and avocado tossed together with a sun-dried tomato dressing.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 2
Author: the communal feast
- 1 pound squid cleaned and cut into rings (substitute frozen)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 TBS baking powder
- salt and pepper
- 1 TBS smoked paprika
- 1/3 cup fresh dill chopped
- 1 lemon
- Oil for frying such as Canola or peanut
- For the salad:
- Spring mix blend
- cucumber roughly chopped
- green olives
- 1 avocado thinly sliced
- 200 g bocconcini
- 1/4 cup sun-dried tomatoes diced
- 1/4 cup olive oil
- 1/2 lemon juiced
- 1 tsp white balsamic
- 1 TBS champagne vinegar or citrus
- 1 TBS chili honey see notes
1. Heat oil to 375 degrees F.
2. Combine flour, cornstarch, baking powder, paprika, dill and salt and pepper into a large bowl. Toss the calamari rings into the mixture to fully coat. Once the oil is shimmering and hot, add the calamari and fry until golden about 2-3 minutes. Remove and salt immediately.
3. To make the dressing: in a mason jar or measuring cup combine sun-dried tomatoes, olive oil, lemon juice, vinegars and honey. Stir until combined.
4. To make the salad: place a handful or 2 of the spring mix lettuce into serving bowl. Top with salad fillings such as olives, cucumber, avocado and bocconcini. Top with fried calamari and dressing. Serve immediately.
Chili honey:
- 1/2 cup honey
- 2 TBS olive oil
- 1 large garlic clove, minced
- 1/2 lemon, juiced
- 1 TBS red chili flakes
- pinch of salt
Bring all the ingredients to a slow boil, reduce to simmer 5 minutes.