Baby Calamari Garden Salad
This Baby Calamari Garden Salad is a light and easy weeknight recipe, packed with crisp veggies and fresh flavor. Ready in just 20 minutes, it’s perfect for busy nights, quick lunches, or summer get-togethers.
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We like to make this when we want something refreshing but still filling. Even my picky eaters give it a try when it’s served over salad greens with a handful of olives on the side.
Try serving this fresh salad alongside my Cheesy Bacon Stuffed Mini Peppers for a savory, satisfying bite, and Luxurious Caprese Skewers for something light and flavorful.
How to Make Baby Calamari Garden Salad
Ingredients you’ll need for the salad
Ingredients you’ll need for the citrusy vinaigrette
Step by Step Guide
1. Whisk together the olive oil, lemon juice, vinegar, mustard, hoisin sauce, and a pinch of salt and pepper in a small bowl. Set aside.
2. Heat a little olive oil in a skillet over medium-high heat. Add the baby calamari and sauté for about 2–3 minutes, just until tender. Season with salt and pepper. Remove from heat.
3. In a large bowl, combine the salad greens, carrots, cucumber, red onion, olives, and parsley. Add the cooked calamari on top.
4. Drizzle with the citrus vinaigrette, toss gently, and serve right away
Serve and Enjoy!
Important Recipe Notes
- Use fresh baby calamari if possible; buy it cleaned to save time. Frozen works too—just thaw it fully and pat dry before cooking.
- Don’t overcook the calamari; it only needs 2–3 minutes in the skillet. Overcooking can make it rubbery.
- To keep the greens crisp, toss just before serving, and wait to add the dressing until you’re ready to eat.
- You can use whatever green mix you like! Arugula adds a peppery kick, while spinach and butter lettuce keep it mellow.
- You can add a side of bread or pair it with my Cheesy Bacon Stuffed Mini Peppers and Luxurious Caprese Skewers for a complete, satisfying meal.
Baby Calamari Garden Salad
Ingredients
For the Salad
- 1 lb baby calamari cleaned and tentacles removed
- 4 cups mixed salad greens like spinach, arugula, and lettuce
- 1 cup grated carrots
- 1 cucumber thinly sliced
- ¼ red onion thinly sliced
- ¼ cup Kalamata olives pitted
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
For the Citrusy Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp hoisin sauce
- Salt and pepper to taste
Instructions
- Whisk together the olive oil, lemon juice, vinegar, mustard, hoisin sauce, and a pinch of salt and pepper in a small bowl. Set aside.
- Heat a little olive oil in a skillet over medium-high heat. Add the baby calamari and sauté for about 2–3 minutes, just until tender. Season with salt and pepper. Remove from heat.
- In a large bowl, combine the salad greens, carrots, cucumber, red onion, olives, and parsley. Add the cooked calamari on top.
- Drizzle with the citrus vinaigrette, toss gently, and serve right away.
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