Ingredients25 m servings 236
- In a small bowl, mix the olive oil, red wine vinegar, and garlic.
- In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
- In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.
Per Serving: 236 calories; 14.6 10.9 10.5 132 52 Full nutrition
ReviewsRead all reviews 10
This is an absolutely delicious salad and I am definitely going to make it again. The combination of cilantro and jicama is wonderful. I did change it a bit. I used 2 pounds of calamari inste...
Very good recipe but I suggest changing a few things. Use 2 lbs calamari and add some salt to the boil. Next time I will not be using a full bunch of parsley. The flavor was way too overbearing....
while the final dish was very good, it came out more like "soup" than salad! I used 4 lbs of calimari; only doubled your recipe, and there was way too much 'vinagrette.'
loved this recipe!I used red onion and no jicama,still turned out great!
I added more garlic, salt and pepper for added flavor. Did not add the beans since I am not fond of them and it was delicious. Definately would make again.
Made this for Christmas eve and enjoyed it. I will make it again.
I followed the recipe and added lump crab meat which added flavor. received numerous compliments and only about a cup for leftovers. Definitely a winner!