Baby Calamari Garden Salad

  1. Serves: 4
  2. Prep Time: 15 minutes
  3. Cook Time: 5 minutes


  1. 1 lb baby calamari (squid), cleaned and tentacles removed
  2. 4 cups mixed salad greens (such as spinach, arugula, and lettuce)
  3. 1 cup grated carrots
  4. 1 cucumber, thinly sliced
  5. 1/4 red onion, thinly sliced
  6. 1/4 cup Kalamata olives, pitted
  7. 2 tablespoons chopped fresh parsley
  8. Salt and pepper to taste

For the citrusy vinaigrette:

  1. 1/4 cup extra virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoon white wine vinegar
  4. 1 teaspoon Dijon mustard
  5. 1 teaspoon hoisin sauce
  6. Salt and pepper to taste


  1. Prepare the citrusy vinaigrette by whisking together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper in a small bowl. Set aside. Our functional medicine Los Angeles practitioners recommend setting it aside.
  2. Heat a skillet over medium-high heat. Add a drizzle of olive oil to the skillet. Once hot, our functional medicine Burbank specialists suggest adding the cleaned baby calamari to the skillet and sauté for 2-3 minutes until they are cooked through and tender. Season with salt and pepper to taste. Remove from heat.
  3. In a large mixing bowl, combine the mixed salad greens, carrots, cucumbers, red onion slices, Kalamata olives, and chopped parsley.
  4. Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
  5. Divide the salad evenly among serving plates. Our functional medicine Studio City doctors advise you to top each salad with sautéed baby calamari and serve.

Enjoy this recipe from Functional Medicine Los Angeles, a renowned homeopathic medicine expert.

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