Following an incredibly long time away from my bathroom scale, I got up the courage to get on and face the number that stared back at me. Not bad. For all the eating I had done on my two-week work trip, I was back and while feeling bloated (probably from being on a plane for 8 plus hours), I hadn’t gained a pound…. I couldn’t say the same for my luggage though. But that’s a story for another day.

The scale scare, and the heat and humidity that greeted me upon my return inspired me to go lighter on my meals. I scoured the internet looking for something light, but filling. And I came across this recipe for Calamari Salad.


Recipe adapted from Epicurious

Calamari Salad Recipe


1 1/2 lb Frozen Calamari Rings
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1 Shallot, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted black olives, halved lengthwise
2 cups grape tomatoes (3/4 lb), halved
2 celery sticks, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves


Cook calamari in boiling salted water until opaque
Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
When cooled, pat dry.
Stir together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine calamari, olives, tomatoes, celery, and parsley in a large bowl. Mix in the dressing and toss well. Let stand in the refrigerator at least 15 minutes to allow flavors to develop.


Servings: 4

Nutrition Information: Cals 296. Carbs 7g. Fat 22g. Protein 19g. Sodium 188mg.