Servings: 4 people
Calories: 284kcal
Ingredients
Salad Ingredients
- 1 4-6 oz calamari steak
- 1 13 oz can of chickpeas
- 1 cup of cherry tomatoes halved
- 1 cup small watermelon ball scoops
- 1 medium avocado half diced
- 1 teaspoon mint
Vinaigrette Ingredients
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 garlic clove minced
Instructions
For the Calamari
- Lightly coat metal pan and heat to medium-high on the stove. Coat the pan with vegetable oil.
- Lay the calamari steaks in the hot pan; do not crowd.
- Cook for one minute on each side until the steaks just turn from translucent to opaque. Do not overcook or they will become tough.
- Chop the steak into rectangular strips
For the Vinaigrette
- Mix lime juice, garlic, and olive oil in a bowl. Season to taste with salt and pepper.
For the salad
- Combine tomatoes, watermelon, red onions, and chickpeas in a bowl. Mix gently using your hands or spoon.
- Add calamari, vinaigrette and fresh mint, mixing in well.
- Top with fresh avocado. Serve
Notes
- Don’t overcook the calamari, or it will turn very rubbery.
- Tenderize the steaks first by pounding them lightly with a mallet. Then score them with a sharp knife diagonally both directions to create a diamond pattern. These will keep the steaks from contracting/curling. No need to cut completely through the calamari.
- Pat dry with paper towels and ensure the steaks are completely dry. Add salt and pepper right before cooking on high heat.
Nutrition
Calories: 284kcal | Carbohydrates: 24g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 579mg | Potassium: 597mg | Fiber: 8g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 20.7mg | Calcium: 59mg | Iron: 2.1mg
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