Calamari Squid and Shrimp Salads.

Calamari Squid and Shrimp Salad. Cold seafood salads make a nice light lunch. Also make a good share plate. I try to find the best items like fresh micro greens and garden veggies. Option is to make a creamy hot sauté seafood salad dressing or make individual cocktail shooter salads.

2 lbs. squid, cleaned and cut

4 oz. cooked small prawns or shrimp

4 cups of a good salad green mix with some fresh veggie sprouts and shoots

6 grape tomatoes halved.

1 cup sliver sliced red or green pepper

1/2 cup sliced Nero or green olives

1/2 small red onion, thinly sliced

1 tbs finely chopped parsley/cilantro

1 tbs fresh capers, rinsed

1/4 cup red wine vinegar

1/4 tsp sugar

2 cloves garlic, minced

¼ cup finely chopped fresh oregano

¼ tablespoon finely chopped fresh basil

3/4 cup virgin olive oil

1 tsp. fresh lemon juice

1 tsp fresh lime juice

Sea salt and freshly ground black pepper

[Use any vegetables you have on hand, slice up and place into a bowl.]

Method

Clean and cut squid bodies crosswise into slices. Cut the tentacles from the tube . Bring kettle of salted water to boil. Add squid pieces and simmer 15 to 30 seconds or until opaque. Remove with slotted spoon and place into an ice water bath.

Drain and pat dry with paper towels.

In a large bowl, toss together cooked squid, shrimp , with the salad items containing bell pepper, onion rings, olives, parsley, basil, cilantro and capers and the chosen favourite veggies on hand.

In a small bowl, combine vinegar, sugar, garlic, herbs with some lime/lemon juice. Using a whisk, beat the oil in a little at a time.                    [If the dressing is separating ad a tsp of dijon mustard and whisk it in.]

Pour dressing over salad, toss and plate with equal portions for best eye appeal.

Season with salt and pepper to taste.

The captains squid and shrimp salad plate sure hits the spot! Simple is good!