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Island Life. Recipes. Frugal and Sustainable Living.

Greek Style Squid Salad

Greek Style Squid Salad

Some of the tastiest ocean-caught delicacies are mollusks, and I am just crazy about clams, scallops, oysters, and squid. Lucky for me, I live in Hawaii, where we eat at lot of the ocean’s bounty and we like to turn most of these fresh caught things into poke. (Pronounced: “Poh-Kay”) If you haven’t had it, poke is raw fish or mollusks tossed with various seasonings, and tastes a lot like ceviche on steroids. Unashamedly, I have been known to grind a half pound of spicy squid (or tako) poke from my favorite grocery chain all by myself. There are so many delicious ways to serve and eat squid that it’s a shame that many people have only tried them as fried, little, breaded rubber-bands. I’ve come to love and appreciate the ‘fresh-is-best’ approach with seafood, and I try and avoid frozen, breaded, farm raised, junk fish at all costs.

Recently, I needed something to accompany my grilled lamb and vegetable kabobs, so I grabbed a fresh lemon from my garden and put together this perfectly simple Greek-inspired squid salad. In addition to the squid, I like to make a green salad of locally grown lettuce topped with herbed goat cheese and Kalamata olives to serve too. Just toast some wedges of pita bread and add a dollop of yogurt and you’ll feel like you went to the Mediterranean. If you can’t find pre-cooked squid or octopus, you can slice it thinly yourself and simmer for 15-20 minutes. BONUS for vegetarians: I have tried this recipe substituting the squid for baked cubes of tofu and it’s wonderful too. Enjoy!

Greek Style Squid Salad

  • Servings: 4
  • Difficulty: easy
  • Print

A fresh, light, Greek-inspired squid salad recipe perfect for summer potluck.


Ingredients

  • 2 cups thinly sliced cooked squid pieces, patted dry
  • 1 large clove of garlic, finely minced
  • 1 tablespoon fresh mint, chopped
  • 1/2 tablespoon fresh oregano, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 2 tablespoons lemon juice (I use Meyer lemons)
  • 1/4 teaspoon each salt and pepper, or to your taste

Directions

  1. In a medium bowl, toss together squid, garlic, mint, oregano, parsley, lemon juice, salt and black pepper.
  2. Refrigerate for at least two hours or over night if possible.

 

Vitamix 5200 Blender, Black

 

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