Boldly Grilled Calamari* Salad
Rated 5.0 stars by 1 users
Category
Lunch and Dinner
Cuisine
Vegan Seafood
Servings
4
Cook Time
35 minutes
Easy to make and oh so delicious, this Grilled Calamari* Salad is a savory and refreshing favorite that will surely delight your taste buds, made with 100% vegan seafood planted by Boldly!
Vegan calamari is a delicious, sustainable dish that helps preserve ocean ecosystems all while helping you stick to your plant-based diet. Serve this Calamari* Steak Salad with green olives, fresh parsley, and dill for a bright and satisfying meal any time of year.
About the Protein: Vegan Calamari
Biology: Vegan calamari replicates the texture and taste of traditional calamari. Fully plant-based, it typically contains ingredients like konjac root (a starchy tuber) and other plant-based proteins.
Taste & Nutrition: Offering a similarly chewy texture and sweet flavor, vegan calamari is an excellent stand-in for its traditional counterpart and can be a good source of protein, fiber, and omega-3 fatty acids derived from algae.
Cooking: Vegan calamari is versatile, so you can prepare it in a number of different ways, including fried, grilled, baked, and sautéed. With a firm texture that’s similar to traditional calamari, it holds up well in classic calamari recipes.
Sustainability: Choosing vegan calamari reduces the demand for overfishing and supports sustainable food systems.
Creator:Boldly Chefs
Ingredients
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2 lbs Boldly Calamari* Steaks
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2 cups cherry tomatoes
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½ red onion, sliced
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1 turnip, sliced
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A handful of green olives
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Half a head of cabbage, chopped
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½ cup of zucchini, thinly sliced
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3 cloves garlic, minced
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1 tsp red pepper flakes
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2 tbsp vegetable oil, for frying
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2 tbsp Thai chili sauce
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Juice of 1 lime or lemon
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1 tsp Sriracha (optional)
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Fresh parsley, chopped
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A few sprigs of fresh dill
Directions
Thaw Boldly Calamari* Steaks in the fridge overnight (approx. 8 hours).
Fill a medium-sized pot with water and boil the thawed Calamari* Steaks for 3-4 minutes. Drain & set aside.
Whisk together the Thai chili sauce, lime or lemon juice, and optional Sriracha for the dressing.
Cut all the tomatoes in half and chop up the onion and cabbage.
Thinly slice the zucchini and turnip.
In a pan, get oil going on high heat & add in garlic and red pepper flakes.
Slice the Calamari* & add them to the pan for 5-7 minutes along with the sliced zucchini, until browned on both sides.
Let simmer for about 30 seconds.
Remove from the pan and toss the Calamari* with the cherry tomatoes, cabbage, turnip, onion and the dressing in a large bowl.
Serve up the Boldly Grilled Calamari* Steak Salad in individual bowls, garnished with green olives, fresh parsley and dill.