QUICK & EASY CALAMARI/WHITE FISH SALAD: easy, healthy, portable indulgence

Beautiful low-carb salad packed with nutritious ingredients...a real Dieters' Delight!

Chock full of protein, vitamins & minerals...and so attractive on the table!

'The dressing makes this salad extra special.' Taster

67's Calamari Rice Salad has become a popular choice for the blog's followers, partly because it's no-cook.   

But also this second take on calamari salad is for carb-phobes.  It has leaves as its base, lots of raw and lightly cooked veg, plenty of calamari rings and an exotic (but exquisite) dressing that elevates the salad to another level.

Not a fan of calamari?  Replace with large bite-sized chunks of pre-cooked firm white fish, marinaded for a few hours in Oriental Dressing (below)

Cost: around £7, depending on fish, veggie drawer and/or leftovers

Feeds: 2-3

Ingredients:

140gm/5oz cooked calamari rings (67 used chargrilled) or pre-cooked firm white fish in generous bite-sized chunks

80g/2.8oz salad leaves (67 used a package of Italian Style Salad)

3-4 golf-ball sized tomatoes, or equiv, sliced

2-3 in/6-7cm unpeeled cucumber, halved vertically & thinly sliced into half-moons

small handful lightly cooked cauliflower

small handful lightly cooked green beens

2-3 thinly sliced button or chestnut mushrooms

salt & pepper

Optional additions: thinly sliced radish, cooked peas; garnish of lemon or line wedges 

Dressing below

Method:

1. Layer tomato slices on a flat plate, spray lightly with olive oil, lightly salt; set aside
2. Wash and dry salad leaves (they'll keep better if you've leftovers for the next day); spread half in the bottom of a salad bowl
3. Layer cucumber, tomatoes & cooked veg on top of the leaves; cover with half the calamari or fish
4. Repeat.  DO NOT DRESS; serve with dressing on the side
5. Refrigerate until ready to eat; transfer to serving dishes

Exquisite Oriental Dressing (also appears in Salad Dressings)

2.5 tbsp olive oil
1.5 tbsp white wine, balsamic or apple cider vinegar OR medium sherry
1 tsp soy sauce, low-salt if poss
1/2 tsp toasted sesame oil
1/2 tsp lemon or lime juice
3/4 tsp fresh grated or 1/4 tsp dried garlic
1/4 tsp oregano

1 tbsp oyster or hoisin sauce

1/8 tsp pepper

scant 1/8 tsp chilli crisp or chilli flakes (opt)

Place all ingredients in a jar with a tight fitting lid; shake until ingredients emulsify; serve alongside - not on - salad

Comments:

'I love calamari and the dressing in this salad really makes it special. More, please.' Retired writer

Tip:

• If taking this salad to work in a mason jar or other container, place appropriate measure of dressing in the bottom and add salad.  Shake when ready to eat. 
• If you're on a budget, use only 100gm/3.5oz calamari and save the rest for another meal/snack 

Please leave a comment below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.