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🍽️ Fresh Squid and Zucchini Salad

309 kcal · 30 min · 4 servings

Ingredients

• 400 g ready-to-cook squid
• 300 g zucchini
• 4 tbsp olive oil
• salt
• pepper
• 100 g cherry tomatoes
• 1 clove garlic
• 50 g onions
• 40 g black olives (pitted)
• 1 small chili pepper
• 100 g red bell peppers
• salt
• pepper
• 4 tbsp olive oil
• 1 tbsp finely chopped herbs (parsley, thyme, basil)
• 1 tbsp balsamic vinegar
• 1 tbsp white balsamic vinegar

Instructions

1. 1. Gently pull the tentacles out of the squid's body. Cut them just above the eyes, but keep a small ring connecting them to the body. Remove the hard beak and the transparent quill. Wash the body bags thoroughly. Cut them into rings about half a centimeter thick.
2. 2. Remove the blossom end and the stem end of the zucchini. Cut the vegetable into sticks about five centimeters long and half a centimeter thick.
3. 3. Heat two tablespoons of oil in a pan. Add the squid and fry it briefly. Season to taste and remove it from the pan.
4. 4. Add the remaining oil to the same pan. Fry the zucchini sticks for two to three minutes. Season them as well.
5. 5. Place the squid and zucchini into a large bowl. Halve the tomatoes and add them to the bowl as well.
6. 6. Peel the garlic and the onion. Chop both ingredients very finely.
7. 7. Cut the olives into small sticks.
8. 8. Remove the stem end, seeds, and white membranes from the bell pepper. Cut the flesh into very small cubes.
9. 9. Remove the seeds from the peperoncini. Chop the peppers finely.
10. 10. Mix the chopped onions, garlic, olives, pepper cubes, and peperoncini in a separate bowl. Add the vinegars, oil, herbs, and spices. Stir everything well.
11. 11. Pour the dressing over the squid, zucchini, and tomatoes. Mix everything gently. Let the salad marinate for one hour.
12. 12. Plate the salad and serve it with bread chips.

Nutrition per serving

• kcal: 309
• Protein: 19 g · Fett/Fat: 23 g · Carbs: 7 g