Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 1-2 servings

This calamari salad is unique, delicious and seriously restaurant-quality! It has great textures and flavors with roasted bell peppers and grilled pickled red onions. The simple salad dressing adds that extra burst of flavor that will have you going back for more. Forget the fried calamari….Keep it “fresh” and enjoy this meal, you deserve it!

Ingredients:

Salad:

• 7 oz calamari, rings and tentacles, chopped
• 1 tbsp olive oil, for the calamari
• 1 orange bell pepper, roasted
• ½ cup fresh parsley, chopped
• ½ cup Hamama microgreens

Pickled Onions:

• 1 large red onion, ½ inch thick slices
• 1 tbsp unpasteurized honey
• ⅓ cup white wine vinegar

Vinaigrette:

• 1 tsp dijon mustard
• 1 tsp capers
• 1 tbsp vinegar from the pickled onions
• ½ tsp Himalayan salt
• ¼ tsp black pepper

Instructions:

For the pickled red onions:

1. Preheat your grill to medium high heat and, once ready, place your onions on the grill for 2 minutes on each side.
2. Remove the onion from the grill and place in a half pint mason jar.
3. Bring the vinegar to a boil in a small pot.
4. Once it boils, take the pot off the heat and pour it over the onions. Close the lid and let it sit for 10 minutes.

For the salad:

1. Roast your bell pepper over an open flame or on the grill for a minute or two on either side until charred. Then cut your bell pepper into strips and set aside.
2. Take out a medium skillet, drizzle with olive oil and add the calamari. Stir occasionally until the tentacles and calamari rings start to curl and shrink. This will only take a few minutes. Once they are ready, set aside to cool.

For the vinaigrette:

1. In a small bowl, whisk together all the ingredients .

Assemble your salad:

1. Add the calamari, roasted bell pepper and grilled pickled red onion (to taste) to a large serving bowl. Add dressing and top with fresh parsley and your favorite microgreens. Toss to mix and enjoy!