The Ultimate Garden Salad with Calamari: Light, Fresh, and Vibrant (Simple Seafood Recipe)
This garden salad with calamari is one of those dishes that looks fancy but is surprisingly simple to make. The mix of fresh greens, crunchy vegetables, and tangy citrus dressing perfectly matches tender, pan-seared calamari. It’s light, flavorful, and perfect for when you want something fresh but satisfying.
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I love adding seafood to salads, and calamari works wonderfully in them. It’s light and tender and adds just the right flavor to fresh greens and crunchy vegetables. This Calamari Garden Salad is easy to make and ideal for spring and summer. The tangy citrus vinaigrette brings everything together, making it the perfect balance of fresh and flavorful.
The sautéed calamari sits on a bed of vibrant vegetables like jewels, adding a touch of elegance to this simple yet flavorful salad. It’s a light yet satisfying dish that works for busy weeknights or casual gatherings. It’s one of those meals that feels special but is effortless to prepare.
Why You Will Love This Recipe
- Fresh and light: Packed with crisp vegetables and tender calamari, it’s the perfect balance of flavors and textures.
- Quick and easy: Ready in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings.
- Light and refreshing: Perfect for warm weather, with fresh veggies and tender calamari.
- Versatile: Enjoy it as a main or a side, and customize it with your favorite veggies.
Ingredients
Calamari: Look for clean baby calamari, or ask your fishmonger to clean it for you. If you can’t find baby calamari, larger calamari tubes can be used. Just be sure to slice them into smaller pieces. Avoid overcooking the calamari, as it can become tough.
Mixed Salad Greens: A combination of spinach, arugula, and lettuce gives the salad a variety of textures and flavors. Feel free to adjust based on what’s in season or your personal preference.
Citrus Vinaigrette: The olive oil, lemon juice, and white wine vinegar create a tangy dressing that enhances the freshness of the salad. Hoisin sauce adds a subtle sweetness—feel free to adjust to taste.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat a skillet over medium-high heat. Add a drizzle of olive oil to the skillet. Once hot, add the baby calamari to the skillet and sauté for 2-3 minutes until they are cooked through and tender. Season with salt and pepper to taste. Remove from heat.
Step 2: In a large mixing bowl, combine the mixed salad greens, carrots, cucumbers, red onion slices, Kalamata olives, and chopped parsley. Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
Step 3: Divide the salad evenly among serving plates. Top each salad with the sautéed baby calamari and serve.
Expert Tips
- The calamari is fully cooked when it turns opaque, and the ends begin to curl. This can take 1-3 minutes. Keep an eye on it and take it off the heat immediately.
- To prevent the greens from wilting, it’s best to dress the salad just before you’re ready to serve it.
- If you want to make it ahead of time, prep the vegetables and make the vinaigrette a day in advance. Store them separately in airtight containers in the fridge. Cook the calamari fresh just before serving, and combine everything together for the best flavor and texture.
More Salad Recipes
- Simple, fresh, and bursting with flavor—this Italian Chopped Salad is everything you need for a quick, satisfying meal. Chop, toss, and dig in!
- Bright, fresh, and full of flavor, this Blueberry Grape Salad is the perfect dish to brighten up your day! Packed with sweet, juicy fruits, creamy avocado, and a tangy balsamic glaze, it’s a salad that’s simple to make yet impressive enough for any occasion.
- This broccoli salad with bacon and cheddar is packed with crunchy broccoli, crispy bacon, and sharp cheddar, all tossed in a creamy, flavorful dressing. It’s an easy side dish that’s great for meal prep, family dinners, or bringing to a potluck.
- Bring some color to your table with this vibrant and easy-to-make Watermelon Feta Salad. With just four ingredients and a few minutes of prep, you’ll have a refreshing, satisfying dish everyone will love.
- This roasted zucchini and tomato salad takes simple ingredients and transforms them into something truly special. The zucchini is perfectly roasted to bring out its flavor, while the tomatoes add a burst of freshness. It’s the kind of salad you can enjoy as a side or a main dish — light, healthy, and incredibly satisfying.
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Equipment
Ingredients
For the salad:
- 1 lb baby calamari 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 parsley chopped
- Salt and pepper to taste
For the citrusy vinaigrette:
- ¼ cup olive oil extra virgin
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon hoisin sauce
- Salt and pepper to taste
Instructions
- Prepare the citrusy vinaigrette by whisking together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper in a small bowl. Set aside.
- Heat a skillet over medium-high heat and drizzle it with olive oil. Once hot, add the cleaned baby calamari to the skillet and sauté for 1-2 minutes until they are cooked through and tender. Season with salt and pepper to taste. Remove from heat. The calamari is fully cooked when it turns opaque, and the ends begin to curl.
- Season with salt and pepper to taste. Remove from heat.
- In a large mixing bowl, combine the mixed salad greens, carrots, cucumbers, red onion slices, Kalamata olives, and chopped parsley.
- Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
- Divide the salad evenly among serving plates. Top each salad with the sautéed baby calamari and serve.
Notes
- The calamari is fully cooked when it turns opaque, and the ends begin to curl. This can take 1-3 minutes. Keep an eye on it and take it off the heat immediately.
- To prevent the greens from wilting, it’s best to dress the salad just before you’re ready to serve it.
- If you want to make it ahead of time, prep the vegetables and make the vinaigrette a day in advance. Store them separately in airtight containers in the fridge. Cook the calamari fresh just before serving, and combine everything together for the best flavor and texture.
