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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 mins
Cook Time10 mins
Total Time20 mins
Course: Salads
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.