Squid Salad with Lemon and Parsley

This refreshing idea can be made with different types of seafood instead of shrimp. Delicious and perfect for those watching their figure who prefer seafood over land-based proteins.

Approximate Nutritional Content: 1 cup (recipe serves 4)

• Calories: 122 kcal.

• Grams of fat: 1.7 gr

• Grams of protein: 18.3 gr. equivalent to 2 protein portions

• Grams of carbohydrate: 8 gr. equivalent to half a grain/vegetable portion

Note: Nutritional information may vary according to the quantity and type of ingredients used.

Ingredients:

• 1/4 cup of red onion, finely sliced

• 1/2 cup of celery, diced

• 1/2 cup of sweet pepper, finely sliced

• 1/4 cup of parsley, finely chopped (without stems)

• 1 garlic clove, finely minced

• 1 1/2 lemons

• 1 1/4 teaspoon of red wine vinegar

• salt and pepper to taste

• 500 gr of squid (including tentacles) cleaned

Preparation:

• Wash and slice the squid into rings, keeping the tentacles whole. Prepare a large bowl with water and ice.

• In a medium bowl, combine the onion, garlic, sweet pepper, parsley, lemon juice, vinegar, salt and pepper.

• Fill a medium pot with water and a pinch of salt, bring to a boil. Add all the squid to the pot and cook for approximately 1 minute (it should be tender). Drain once cooked and quickly transfer the squid to the bowl with ice water, let sit for approximately 5 minutes.

• Combine the squid with the onion mixture, stir well. Taste and season if needed. Cover and refrigerate for one hour.

Enjoy!