4.5
2 ratings

Colorful Calamari, Chile, and Watermelon Salad

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

Shutterstock

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

This recipe is courtesy of Martha Stewart.

Ingredients

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

Directions

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.

Nutritional Facts
Servings6
Calories Per Serving216
Total Fat2g3%
Sugar16gN/A
Saturated0.3g1.7%
Cholesterol176mg59%
Protein24g47%
Carbs27g9%
Vitamin A68µg8%
Vitamin B121µg16.4%
Vitamin B60.2mg9.8%
Vitamin C33mg55%
Vitamin E1mg6%
Vitamin K19µg23%
Calcium79mg8%
Fiber2g6%
Folate (food)19µgN/A
Folate equivalent (total)19µg5%
Iron14mg75%
Magnesium52mg13%
Monounsaturated0.2gN/A
Niacin (B3)5mg23%
Phosphorus201mg29%
Polyunsaturated0.5gN/A
Potassium493mg14%
Riboflavin (B2)0.5mg30.7%
Sodium196mg8%
Sugars, added3gN/A
Thiamin (B1)0.1mg6.8%
Zinc1mg10%