If you’re looking for a light yet flavorful dish that comes together in just 20 minutes, this Baby Calamari Salad is a must-try!
Baby Calamari Salad
Perfect for busy weeknights or an impressive starter for guests, this salad is a great way to enjoy healthy, family-friendly cooking from scratch.
🛒Ingredients
- Baby calamari – I like to use fresh calamari when possible, but frozen works just as well—just be sure to thaw and pat it dry.
- Mixed salad greens – My go-to mix is spinach, arugula, and romaine because I love the variety of textures and flavors.
- Carrots – Adds a natural sweetness and crunch. Plus, it makes the salad more colorful!
- Cucumber – It brings a cool, refreshing bite that pairs so well with the calamari.
- Red onion – I love the sharpness it adds, but if you’re not a fan, soak the slices in cold water for a few minutes to mellow them out.
- Kalamata olives – Their briny, salty flavor makes this salad even more irresistible.
- For dressing - Lots of olive oil and lemon juice!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Baby Calamari Salad
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.
- Sauté the calamari: Heat a drizzle of olive oil in a skillet over medium-high heat. Add the cleaned baby calamari and sauté for 2-3 minutes until tender. Season with salt and pepper and remove from heat.
- Assemble the salad: In a large mixing bowl, combine the salad greens, grated carrots, sliced cucumber, red onion, Kalamata olives, and chopped parsley.
- Dress and toss: Drizzle the citrusy vinaigrette over the salad and gently toss to coat everything evenly.
- Serve: Divide the salad among plates and top each portion with the sautéed calamari. Enjoy immediately!
Can I use frozen calamari? Yes! Just thaw it completely and pat it dry before cooking to avoid excess water in the pan.
📋Tips
- Don’t overcook the calamari – It only needs 2-3 minutes in the pan to stay tender.
- Use fresh calamari if possible – It has a milder, sweeter flavor than frozen.
- Let the vinaigrette sit for a few minutes – This helps the flavors meld together.
- Add some heat – A pinch of red pepper flakes will give the dish a spicy kick.
- Swap the greens – Try baby kale or romaine if you prefer a sturdier base.
- Make it a meal – Serve over quinoa or couscous for added substance.
- Use another protein – Sauteed shrimp or scallops work great as an alternative.
- Enhance the citrus flavor – Add a splash of orange juice to the vinaigrette.
- Try a different dressing – A balsamic glaze also pairs beautifully with calamari.
🍱Storage Instructions
- 🍱To Store. Keep leftover salad in an airtight container in the fridge for up to 1 day. Store the calamari separately for the best texture.
- To Make Ahead. Prep the dressing and chop the vegetables ahead of time. Sauté the calamari just before serving.
What to Serve With Baby Calamari Salad
I love pairing this refreshing salad with simple, flavorful sides:
- Chilled white wine – A crisp Sauvignon Blanc or Pinot Grigio is an excellent pairing!
- Crusty bread
- Roasted potatoes
- Roasted asparagus
- Roasted carrots
More Salad Recipes You'll Like
📖Recipe
Baby Calamari Salad
This Baby Calamari Salad is fresh, light, and bursting with citrusy flavor! Tender sautéed calamari pairs with crisp greens, veggies, and a zesty vinaigrette—ready in just 20 minutes!
Ingredients
For Salad
- 1 lb baby calamari, squid, cleaned and tentacles removed
- 4 cups mixed salad greens, such as spinach, arugula, and lettuce
- 1 cup carrots, grated
- 1 cucumber, thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
For Vinaigrette
- ¼ cup extra virgin olive oil, +more for cooking calamari
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon hoisin sauce
- salt and pepper, to taste
Instructions
- Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon hoisin sauce, salt and pepper
- Cook the calamari: Heat a skillet over medium-high heat and drizzle with olive oil. Once hot, add the cleaned baby calamari and sauté for 2-3 minutes until cooked through and tender. Season with salt and pepper to taste. Remove from heat.1 lb baby calamari, salt and pepper
- Assemble the salad: In a large mixing bowl, combine salad greens, grated carrots, cucumber, red onion, Kalamata olives, and chopped parsley.4 cups mixed salad greens, 1 cup carrots, 1 cucumber, ¼ red onion, ¼ cup Kalamata olives, 2 tablespoons fresh parsley
- Dress the salad: Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
- Serve: Divide the salad among plates and top with the warm sautéed calamari. Enjoy!
Notes
- To Store. Keep leftover salad in an airtight container in the fridge for up to 1 day. Store the calamari separately for the best texture.
- To Make Ahead. Prep the dressing and chop the vegetables ahead of time. Sauté the calamari just before serving.
Nutrition
Calories: 274kcalCarbohydrates: 12gProtein: 19gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 264mgSodium: 248mgPotassium: 592mgFiber: 2gSugar: 3gVitamin A: 6096IUVitamin C: 26mgCalcium: 75mgIron: 2mg
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