Grilled Calamari Olivera Salad with Marisa Johnston

calamari

🥗Healthier: grilled shrimp

💰Cheaper: canned tuna

Shrimp is lower in calories, while canned tuna is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often less expensive.

arugula

🥗Healthier: spinach

💰Cheaper: mixed greens

Spinach is nutrient-rich, while mixed greens are usually more affordable.

Boil red potatoes until just tender.

Smash 4-5 garlic cloves with a knife to release flavor and add to a bowl.

Add a couple sprigs of oregano to the bowl.

Juice 2 lemons and add the juice to the bowl.

Add a little bit of crushed red pepper, salt, and fresh ground black pepper to the bowl.

Pour in 1/4 cup of olive oil and mix everything in the bowl.

Open up the squid by softly pushing down with a knife to create one flat piece, making an incision down to the end.

Ensure all insides are removed from the squid and score it a couple of times.

Add the cleaned squid to the bowl and stir to coat it with the marinade.

Let the squid marinate in the refrigerator for 2 hours.

Grill the squid for about 1-2 minutes per side until it becomes opaque.

Remove the squid from the grill and cut it into pieces for the salad.

Prepare the salad by adding the grilled squid and vegetables to a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens