Calamari Parsley Salad

PREP: 20 minutes | COOK: 1-2 minutes | YIELD: 6 x 1-cup servings

This recipe was inspired by my travels in Turkey. It’s very much like tabouleh, but contains no bulgur.

1 tsp + 1 Tbsp (5 ml + 15 ml) extra virgin olive oil, divided

1 lb (454 g) squid tubes and tentacles, tubes cut into ½-inch-thick rings

1 bunch curly parsley, washed and dried, chopped by hand or in a food processor, about 4 cups (950 ml)

2 vine-ripened tomatoes, diced

2 finely chopped scallions

¼ cup (60 ml) finely chopped fresh mint Juice of

1 lemon

½ tsp (2.5 ml) sambal oelek (chili garlic sauce)

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

Heat 1 tsp (5 ml) olive oil in a nonstick skillet on high. Drain liquid from squid and pat it dry with a paper towel. Add squid to hot skillet and saut for 1 to 2 minutes until just opaque. Do not overcook or it will be tough and rubbery. Transfer squid to a large metal bowl and place in refrigerator, uncovered, to cool.

In the meantime, prepare parsley, tomatoes, scallions and mint, and add to a large bowl. In a small bowl, whisk together the lemon juice, sambal oelek, salt and pepper, and remaining 1 Tbsp (15 ml) olive oil. Remove cooled squid from the fridge, drain any liquid, and add to parsley and other ingredients in the large bowl. Pour lemon dressing over top and toss to combine.


This salad will keep in the refrigerator for up to two days.


When cooking squid, cook it either for 1 to 2 minutes, or for a very long time. Anything in between will make it rubbery and tough.


Calories: 189 | Calories from Fat: 80 | Protein: 16 g | Carbs: 13 g | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 97 mg | Cholesterol: 43 mg