Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Oops! Please enter text in the search bar
Register Log In
Lancewood Calamari Salad
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
2

Share this Recipe

Calamari Salad

Ingredients

125 g baby spinach
1 cucumber , 4 x 5cm pieces, halved, seeded & cut into strips
4 large 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 1000 Island DIP&TOP  mixed with 30 – 45 ml milk

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 1 ½ minutes).

Spoon on top of the salad. Top with avocado and olives. Mix the dip with a little milk to pouring consistency.

Drizzle over the salad just before serving.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}