March 30, 2026

Calamari Salad

Serves:

Cooking Time:

< 15 min

Ingredients:

125 g baby spinach
1 cucumber, halved
seeded & cut into strips
4 cherry tomato(es), sliced
0.5 red onion(s), thinly sliced (optional)
120 ml canola oil
60 ml lemon juice
1 clove garlic, crushed
45 ml fresh parsley, chopped
2 ml chilli flakes
salt & freshly ground black pepper to taste
400 g calamari rings
1 avocado(s), halved, sliced & drizzled with lemon juice
60 ml calamata olives
pips removed & halved
175 g LANCEWOOD Tzatziki DIP de’lite®

Method

Using a mixing bowl, add the spinach, tomatoes, cucumber and red onion. In a separate bowl, mix the oil, lemon juice, garlic, parsley, chilli flakes and seasoning together.
Drizzle half over the salad and toss gently. Arrange in 2 salad bowls.
Toss the calamari in the remaining oil mixture. Heat a griddle pan until very hot. Grill the calamari briefly until just cooked (approximately 1½ minutes).
Spoon on top of the salad. Top with avocado and olives. Add the dip on top just before serving.