This crisp salad uses the same basic citrus Caesar dressing as the BLT Caesar and can be put together in less time than it takes to order takeout. Fresh calamari is the key, as frozen can taste exceptionally fishy and have a chewy texture.

Time: 15 minutes plus marinating time

Serves: 4


For the calamari:

½ cup fresh lemon juice
3 cloves garlic – crushed or minced
1 teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
1 pound calamari
1 tablespoon virgin coconut oil

For the salad:

1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 clove garlic – crushed or minced
½ teaspoon kosher salt
⅛ teaspoon fresh crushed black pepper
2 heads romaine lettuce – washed and chopped or torn

Calamari Preparation:

Mix the lemon juice, garlic, pepper flakes, and salt. Place in a zip top bag and add the calamari. Remove the air from the bag and refrigerate at least thirty minutes or as long as overnight.

Preheat a wok on high heat, add the coconut oil then add the calamari and stir-fry for two minutes. Remove from heat and serve over the salad.

Salad Preparation:

Whisk together the lemon juice, olive oil, garlic, salt and pepper. Drizzle over the romaine, toss and serve.

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