Classic Squid Salad Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient


 Cleaned squid1 1⁄2 Pound, bodies cut crosswise into 1/4 inch rings and tentacles halved lengthwise if large
 Carrot1 Medium, cut into fine 1 1/2 inch long strips
 Celery ribs2 , halved lengthwise and thinly sliced crosswise on the bias
 Red bell pepper1⁄2 Medium, finely diced
 Red onion1⁄2 Small, finely diced
 Minced parsley3 Tablespoon
 White wine vinegar1 Tablespoon
 Fresh lemon juice1 Tablespoon
 Salt1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Minced garlic1⁄2 Teaspoon
 Extra virgin olive oil5 Tablespoon (1/4 Cup Plus 1 Tablespoon)

Nutrition Facts

Serving size

Calories 236 Calories from Fat 131

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 264.2 mg

Sodium 395.7 mg16.5%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.2 g4.7%

Sugars 1.5 g

Protein 18 g36.6%

Vitamin A 55.2% Vitamin C 52.3%

Calcium 6% Iron 8.2%

*Based on a 2000 Calorie diet


1. Bring a large saucepan of water to a boil over high heat. Have ready a big bowl of ice water. Add the squid to the boiling water all at once, stir and cover the pot to help the water return to a boil. Cook, tasting for doneness, for up to 3 minutes.
2. Drain the squid and immediately plunge it into the ice water. When cool, drain again and transfer to a large bowl. Add the carrot, celery, bell pepper, onion and parsley; toss to combine.
3. In a small bowl, whisk the vinegar with the lemon juice, salt, black pepper and garlic. Gradually whisk in the oil until incorporated. Pour over the squid and toss. Serve at room temperature.