Calamari Salad Recipe

Calamari Salad Recipe

Our calamari salad recipe is an easy to make and tasty recipe that is versatile enough to be an appetizer, side dish or entrée. The salad can be a standalone salad, or you can wrap it in a tortilla or put it on tostada!

This recipe is property of GreatChefRecipes.com

Ingredients:
1.5 pounds very small boiling potatoes
Salt and pepper
4 large poblano chilies roasted- Click for Recipe
2 pound small squid
3 tablespoons extra virgin olive oil
3 avocados cut into slices
1 medium red onion, thinly sliced
1/2 pound cherry tomatoes, halved
Cilantro
Thinly sliced jalapeno
1 lime, juiced
Lime wedges

Directions:
1. Put the potatoes in a small pot and cover with 1″ of water.
2. Add a teaspoon of salt and cook over high heat 15-minutes. (You want them soft but not mushy.)
3. Once done set aside to cool, then cut them in half (leave the skin on.)
4. Roast the poblano peppers.
5. Let the peppers cool and peel the blistered skin and remove the top and seeds.
6. Cut poblanos into lengthwise strips.
7. Heat oven to 450F.
8. Rinse and pat dry squid.
9. Place the tentacles and tubes on different sheet pans in a single layer.
10. Season tentacles and tubes with salt and pepper.
11. Drizzle 2 tablespoons of oil over the tubes and 1 tablespoon of oil over the tentacles.
12. Cook the squid for 6-8 minutes (tentacles will be firm and tubes puffed.)
13. Cut the tubes horizontally into small rings.
14. In a large bowl, add the potatoes, poblano strips, avocado, sliced onion, cherry tomatoes and squid.
15. Sprinkle lightly with salt and add drizzle in some more olive oil.
16. Add cilantro, jalapeno and lime juice.
17. Toss, add lime wedges and serve.

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