Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Calamari Salad

Calamari Salad

I love, love calamari!!  I was a teen in Naples, Italy so I ate calamari “fritte” as well as “misto”. Anyway you serve it, I love it!  I shared a story on Facebook, so I suppose I should just go ahead and share it again…my father was a sailor (enough said).   Anyway, my dad (with a nice buzz working) would take the calamari tentacles and stick them out of his nose and pretend like he was being attacked by a squid.  The Italians just loved us (actually, for some reason, they did).  Anyway, here’s my Paleo tribute to calamari!

 

Ingredients

  • • 1 pound calamari, chopped into circles and tentacle groupings
  • • 1 tablespoon coconut oil
  • • 1/2 teaspoon sea salt
  • • 1 small onion, diced
  • • 1/4 cup red wine vinegar
  • • 3-4 garlic cloves, minced
  • • 1 1/2 limes
  • • bed of greens (I used mache)
  • • 15 small tomatoes (cherries or sweets)
  • • ground pepper
  • • extra-virgin olive oil

Directions

  1. In a skillet on medium, heat coconut oil, calamari, sea salt, onion, vinegar, juice of 1 lime and garlic cloves. Cook for approximately 5 minutes until the onions are tender and the calamari are opaque.
  2. Drain skillet ingredients.
  3. Divide greens on 3-4 plates. Scoop calamari mixture on the top of each bed of greens. Add tomato halves.
  4. Drizzle with olive oil and juice from 1/2 of a lime among the plates.  Sprinkle with ground pepper.
  5. Enjoy!

Ingredients

  • 1 pound calamari, chopped into circles and tentacle groupings
  • 1 tablespoon coconut oil
  • 1/2 teaspoon sea salt
  • 1 small onion, diced
  • 1/4 cup red wine vinegar
  • 3-4 garlic cloves, minced
  • 1 1/2 limes
  • bed of greens (I used mache)
  • 15 small tomatoes (cherries or sweets)
  • ground pepper
  • extra-virgin olive oil

Directions

  1. In a skillet on medium, heat coconut oil, calamari, sea salt, onion, vinegar, juice of 1 lime and garlic cloves. Cook for approximately 5 minutes until the onions are tender and the calamari are opaque.
  2. Drain skillet ingredients.
  3. Divide greens on 3-4 plates. Scoop calamari mixture on the top of each bed of greens. Add tomato halves.
  4. Drizzle with olive oil and juice from 1/2 of a lime among the plates.  Sprinkle with ground pepper.
  5. Enjoy!
Print Friendly, PDF & EmailPrint Recipe Card