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125 g baby spinach
4 x 5cm pieces cucumber, halved, seeded & cut into strips
4 – 6 large cherry tomatoes, sliced
½ red onion, thinly sliced (optional)
120 ml canola oil
60 ml lemon juice
1 clove garlic, crushed
45 ml parsley, chopped
2 ml chilli flakes
Salt & freshly ground black pepper to taste
400 g calamari rings
1 avocado, 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
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.
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