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
$4.64
Ingredients
Servings
4
7 cups
Baby Squids
tubes and tentacles
2
Small Red Chili Peppers, finely chopped
2
Small Green Chili Peppers, finely chopped
2 2/3 cups
Frozen Shelled Edamame, steamed
6
Blood Oranges
up to 8 oranges, peeled, de-pithed and segmented
1
2
as needed
to taste
to taste
to taste
Nutrition Per Serving
Calories
686
Fat
22.5 g
Protein
56.9 g
Carbs
68.3 g