2 ratings

Colorful Calamari, Chile, and Watermelon Salad

This light, healthy, colorful salad is exactly what your summer lunches need
Watermelon Salad


Spice up lightly-flavored calamari and sweet watermelon in this crunchy, chewy, and beautiful salad.

This recipe is courtesy of Martha Stewart.


For the dressing

  • 1/4 Cup rice wine vinegar
  • 4 1/2 Teaspoons packed light brown sugar
  • 4 1/2 Teaspoons fresh lime juice
  • 1 inch piece fresh ginger, peeled and grated
  • 1 garlic clove, minced
  • 1/2 Teaspoon coarse sea salt
  • Freshly ground pepper, to taste

For the salad

  • 1 Pound calamari (bodies and tentacles), rinsed and dried
  • 1 Pound cockles or small clams, scrubbed
  • 2 1/2 Pounds watermelon, cut into 1-inch cubes
  • 3 scallions, thinly sliced
  • 1/2 Cup fresh cilantro, coarsely chopped, plus more for garnish
  • 1/2 Cup fresh mint, torn, plus more for garnish
  • 1 red chile, thinly sliced
  • 1/3 Cup pickled red onion


For the dressing

Whisk all the ingredients together in a bowl until well combined.

For the salad

Bring a large pot of water to a boil.

Prepare an ice water bath.

Using a kitchen mallet, pound the calamari a few times to tenderize. Insert a sharp knife into each calamari body, cut along the seam, and open up. Lightly score inner sides at ¼” intervals. Cut in half lengthways, to form 2 pieces. Slice into triangles, each about 4-inches tall by 1 ½-inches wide. If any of the tentacles are particularly large, slice them in half.

Blanch the calamari in boiling water for 30 seconds. Remove from the water with a slotted spoon, and transfer to the ice bath. Drain and pat dry. Place in a separate bowl.

Put cockles into saucepan, and cover with water by 1-inch. Cover and simmer until shells open, about 7 minutes. Drain. Discard any unopened shells.

Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to the calamari. Toss to combine. Garnish with extra mint.