Ingredients

  • 500g cleaned calamari (sliced into rings) and 4-6 baby octopus
  • One carrot - julienned (sliced into thin strips)
  • 8 sundried tomatoes
  • 2 handfuls of rocket leaves (or mixed lettuce leaves)
  • 1 shallot thinly sliced on the diagonal
  • Salt and pepper to taste

Dressing ingredients

  • 1 tbsp shredded ginger
  • juice of one small lime
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar (or white balsamic)
  • 1 tsp sugar
  • 1 tsp sweet chilli sauce

Author of this recipe

Marnie

Marnie

Amateur cook

I love this website there are so many great salad recipes to share and enjoy, I hope you try mine first. Read more
Total votes: 6

A light lunchtime meal or entree salad that combines the colourful sweet crunch of carrot with refreshing flavours and fresh seafood.

Preparation

  • Cut calamari into rings and mix with baby octopus. Set aside while making the dressing.
  • In a large bowl combine the dressing ingredients and season to taste with sea salt and freshly ground black pepper.
  • Cook (blanch) the calamari in a pot of boiling water (lighlty salted) for just 20-30 seconds – It is ready as soon as they start to curl. Remove from the pot with a slotted spoon and drain well.
  • Combine the seafood, the carrots, the tomatoes and shallots with the dressing. Serve immediately lightly tossed with the rocket (or lettuce)

Tips from the author

We have made this recipe with rocket leaves as the base, but most of the time we also use mixed lettuce leaves to add colour and texture. The seafood can also be cooked on the BBQ and you can grate the carrot too!

Serves 2.

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