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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Making the most of seasonal blood oranges, this Seared Squid, Blood Orange & Fennel Salad combines different textural ingredients to produce a light, flavorful, and zesty supper salad that is robust enough to serve on its own.
45MINS
Total Time
$4.64
Cost Per Serving
Ingredients
Servings
4
us / metric
![Baby Squid](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
7 cups
Baby Squids
tubes and tentacles
![Red Chili Pepper](https://www.sidechef.com/ingredient/6613f92e-7770-45cc-af7f-b7fdf7b4c531.jpeg?d=96x96)
2
Small Red Chili Peppers, finely chopped
![Green Chili Pepper](https://www.sidechef.com/ingredient/be512ca5-496a-4d0f-9eff-4411338af19d.jpeg?d=96x96)
2
Small Green Chili Peppers, finely chopped
![Frozen Shelled Edamame](https://www.sidechef.com/ingredient/0cbc171d-7903-4599-a8a8-4dd13828018c.jpeg?d=96x96)
2 2/3 cups
Frozen Shelled Edamame, steamed
Nutrition Per Serving
VIEW ALL
Calories
686
Fat
22.5 g
Protein
56.9 g
Carbs
68.3 g