Calamari Salad

Calamari Salad

Made  times

"This is a Southwestern style marinated calamari salad."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix the olive oil, red wine vinegar, and garlic.
  2. In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
  3. In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.


Most helpful
Most positive
Least positive

This is an absolutely delicious salad and I am definitely going to make it again. The combination of cilantro and jicama is wonderful. I did change it a bit. I used 2 pounds of calamari inste...

Very good recipe but I suggest changing a few things. Use 2 lbs calamari and add some salt to the boil. Next time I will not be using a full bunch of parsley. The flavor was way too overbearing....

while the final dish was very good, it came out more like "soup" than salad! I used 4 lbs of calimari; only doubled your recipe, and there was way too much 'vinagrette.'

loved this recipe!I used red onion and no jicama,still turned out great!

Delicious but it's a lot more work than the recipe implies.

I added more garlic, salt and pepper for added flavor. Did not add the beans since I am not fond of them and it was delicious. Definately would make again.

Made this for Christmas eve and enjoyed it. I will make it again.

Other stories that may interest you