A Delicious Seaside Salad

Calamari Salad with Citrus Dressing

Refreshing with a ton of crunch, this salad makes the perfect lunch!
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 388 kcal


  • 2 ears of corn leaves and silk removed
  • 8 oz package defrosted frozen squid tubes and tentacles cleaned and tubes sliced into ¼ “ rings, tentacles sliced in half


  • 1/2 cup extra virgin olive oil
  • 1/8 cup rice wine vinegar
  • Juice of one orange
  • Juice of one lemon
  • Juice of one lime
  • 2 garlic cloves minced
  • 1 Serrano pepper seeded and minced
  • 1 T drained capers
  • salt and pepper to taste


  • 4 cups arugula
  • 1/4 cup green onion sliced
  • 1/2 red bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 1 stalk celery sliced
  • 1 cup of cherry tomatoes sliced in half


  • Bring a large stock pot filled with water to a boil. Place shucked ears of corn into the water and boil for 7 minutes. Remove corn from water with tongs and set aside.
  • Put the water-filled pot that you boiled the corn in over high heat, and bring it back to a boil.
  • Add thawed, cleaned and sliced calamari to boiling water and cook for 3 to 4 minutes to desired doneness, then strain into an ice bath. Cool completely and drain thoroughly.
  • Place cooked squid in a bowl.
  • Mix dressing ingredients and pour over squid. Let marinade in the refrigerator for at least an hour.
  • Put arugula and prepared vegetables on platter. Shave the corn kernels off of the cobb and sprinkle the chunks of kernels over the rest of the vegetables.
  • With a slotted spoon, remove the squid from the dressing, and place it over the top of the vegetables.
  • Pour the remaining dressing into a bottle so people can add to their salad if they wish.
  • Refrigerate leftover dressing for up to one week.
Keyword calamari, citrus, corn
Nutritional Information

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