Warm Calamari Salad

I didn’t get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.

Step: 1

Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.

Step: 2

Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.

Step: 3

Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.

Step: 4

Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

Per Serving: 480 calories; protein 24.3g; carbohydrates 32.7g; fat 28.6g; cholesterol 230.1mg; sodium 801.2mg.

Fruit salad is morely of the easiest salads to produce . It is more in fibre and water produce . As fruits contain natural sugar , you can have them for breakfast . The sweetness in it will give you more energy for the 24 hours and deal with your sweet cravings too.

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