SERVING
for 4 persons
NUTRITIONAL VALUE (per portion)
349,8 kcal
26,8g protein
21,8g fat
9,9g CH
INGREDIENTS
200g arugula
600g squid (cleaned)
4 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
12 cherry tomatoes
100g pitted black olives
2 tablespoons sea salt
SOUR CREAM DRESSING
200g sour cream
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold water
1 tablespoon freshly chopped parsley
2 level teaspoons coarsely ground garlic
sea salt, freshly ground white pepper
PREPARATION
- Dry the squid with a paper towel. Heat a lot of hot water in a big pot. Put both tablespoons of salt in the water and add the lemon juice. Cut the squid widthwise into about a centimeter thick rings and put them in water when it boils. Cook for 1 minute. Then drain and immerse them in a cold bath to stop cooking process. After about a minute, take them out of the water and strain them well.
- Put all the dressing ingredients in a bowl and mix them well with a spoon. Wash and halve the tomatoes and dry and halve the olives. Wash the arugula and put it in a larger mixing bowl (if you don’t have such a big bowl, use two). Put a tablespoon of olive oil in each bowl and add salt to the arugula. Mix it well with your hands and divide it evenly into four deeper plates. Place tomatoes and olives on it. Finally add the squid.
- Pour the dressing evenly over the salads (4 tablespoons for each salad) or divide it into four smaller cups and serve alongside with the salads.
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