Loads of fresh vegetables tossed with quick-seared calamari makes for a delicious and light seafood salad.
Ingredients
8ouncescalamari
2Cupscherry tomatoes, chopped in half. I used yellow and red.
½red pepper, chopped
1bok choy, chopped
½red onion, sliced
1avocado, diced
3clovesgarlic, minced
1Teaspoonred pepper flakes
2Tablespoonspeanut oil
Dressing:
1TablespoonThai chili sauce
1Tablespoonfish sauce
1lime or lemon, juice only
1Teaspoonsriracha, optional
Instructions
Cut all the tomatoes in half and dice up the red pepper and onion.
Peel the leaves off the bok choy like you would stalks of celery, wash them really well, and then chop them once down the middle and dice them up.
Mix up dressing ingredients and toss it in with veggies.
If calamari isn’t cleaned, clean it by rinsing and removing the innards. Roughly dice cleaned calamari.
Get oil going on high heat.
Toss in garlic and red pepper flakes.
Let simmer for about 30 seconds and then throw in calamari.
Cook calamari for 60 seconds. You might need 90 seconds depending on the size of your calamari, but basically pull them off the heat as soon as they start to turn opaque. They will continue to cook off the heat for a minute or two.
Toss in with the veggies and serve up in individual bowls or family style!