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RECIPE
11 INGREDIENTS 2 STEPS 45min

Seared Squid, Blood Orange & Fennel Salad

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.
Seared Squid, Blood Orange & Fennel Salad Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
45min
Total Time
$4.64
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2.2 lb
Baby Squids
tubes and tentacles
2
Small Red Chili Peppers , finely chopped
2
Small Green Chili Pepper , finely chopped
2 2/3 cups
Frozen Shelled Edamame , steamed
6
up to 8 oranges, peeled, de-pithed and segmented
1
Large Fennel Bulb , trimmed, thinly sliced
up to 2 bulbs, retain the stalks and tops
2
Ripe Avocados , peeled, roughly chopped
up to 3 avocados
as needed
to taste
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
686
FAT
22.5 g
PROTEIN
56.9 g
CARBS
68.3 g

Cooking Instructions

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Step 1
In a large bowl or serving plate combine the Baby Squids (2.2 lb) , Red Chili Peppers (2) , Green Chili Pepper (2) , Frozen Shelled Edamame (2 2/3 cups) , Blood Oranges (6) , Fennel Bulb (1) , Avocados (2) , and Fresh Mint (to taste) .
Step 2
Drizzle with Olive Oil (as needed) and season with Sea Salt (to taste) and Ground Black Pepper (to taste) . Serve.
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Nutrition Per Serving
Calories
686
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
582.5 mg
194%
Carbohydrates
68.3 g
25%
Fiber
21.7 g
78%
Sugars
6.9 g
--
Protein
56.9 g
114%
Sodium
142.4 mg
6%
Vitamin D
--
--
Calcium
352.1 mg
27%
Iron
6.6 mg
37%
Potassium
2246.7 mg
48%
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