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.
Total Time
45min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
7
cups
Baby Squids
•
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
•
1
Large
Fennel Bulb
, trimmed, thinly sliced
•
2
Ripe
Avocados
, peeled, roughly chopped
•
as needed
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
to taste
Fresh Mint
Cooking Instructions
1.
In a large bowl or serving plate combine the Baby Squid Tubes and Tentacles (7 cups), Red Chili Peppers (2), Green Chili Peppers (2), Frozen Shelled Edamame (2 2/3 cups), Blood Oranges (6), Fennel Bulb (1), Avocados (2), and Fresh Mint (to taste).
2.
Drizzle with Olive Oil (as needed) and season with Sea Salt (to taste) and Ground Black Pepper (to taste). Serve.
Nutrition Per Serving
CALORIES
686
FAT
22.5 g
PROTEIN
56.9 g
CARBS
68.3 g
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