Squid Salad With Lemon-And-Parsley Oil
Published May 29, 1993
- Total Time
- 10 minutes
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Ingredients
1 ½ pounds squid, cleaned, tentacles separated, bodies cut across into rings, ⅛ inch thick
6 scallions, trimmed and thinly sliced
4 ribs celery, trimmed and thinly sliced
2 teaspoons lemon-and-parsley oil (recipe above)
1 teaspoon salt, plus more to taste
⅛ teaspoon cayenne
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 396 milligrams cholesterol; 191 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 544 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of water to the boil. Add the squid and blanch for 1 minute. Drain and set aside to cool. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
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