This salad was born one evening when I craved something fresh yet salty, and I found a bag of breaded calamari that I had forgotten in the freezer. I wasn't in the mood for fries, so I looked in the fridge and found some bok choy, a bit of iceberg lettuce, and a red bell pepper. In half an hour, I prepared everything, and the combination turned out better than I expected, with a quick orange dressing and a spicy kick from chili.
Quick Info
Total time: 30-35 minutes
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: hearty salad, for lunch or dinner
Ingredients
1 bag of breaded calamari (standard commercial quantity)
1 medium bok choy
1 head of iceberg lettuce
1 red bell pepper
100 ml olive oil
salt, to taste
1/2 teaspoon garlic flakes
1/2 teaspoon chili flakes
juice from 1/2 orange
1 tablespoon apple cider vinegar
leeks, for garnish
Preparation steps
1. Preheat the oven to 200°C. Place the breaded calamari on a baking tray lined with parchment paper and drizzle them evenly with a bit of olive oil (about half the total amount). Bake for 15-20 minutes until golden at the edges. Do not turn them to avoid breaking.
2. Meanwhile, slice the red bell pepper into thin rounds. Heat the remaining oil in a pan and sauté the bell pepper rounds for a few minutes, just until they start to soften slightly but remain colorful.
3. Wash the bok choy and iceberg lettuce, then slice them thinly. Put them in a large bowl.
4. Add the sautéed bell pepper, salt, garlic flakes, and chili to the salad. Squeeze the orange juice on top and add the apple cider vinegar. Mix well.
5. Arrange the salad mixture on a platter. Remove the hot calamari from the oven and place them on top.
6. Finally, slice some leeks thinly for garnish and add them on top of the salad, along with a few rounds of bell pepper (reserve some from step 2).
Why I make this recipe often
I love it because it doesn't require many dishes, and the ingredients are easy to find. It comes together quickly, and you can adjust the quantities without ruining the taste. It helps when I have calamari on hand and want to avoid heavy sides.
Tips and variations
Tips
If you don't want the salad too spicy, use fewer chili flakes.
Don't bake the calamari too long; otherwise, they become tough.
The salad should be mixed just before serving to avoid getting too soggy.
Substitutes
You can use any type of salad mix; iceberg is not mandatory.
If you don't have an orange, lemon works too, but the taste will be different, more tart.
Variations
Add some arugula for a spicier note.
Garlic flakes can be replaced with very finely chopped fresh garlic, but in smaller amounts.
For extra crunch, you can sprinkle some seeds (sunflower or pumpkin) on top.
Serving ideas
The salad is best served immediately while the calamari are warm.
If you want to take it to go, keep the calamari separate and add them on top when serving.
You can add avocado slices for those who want more creaminess, but it's not in the original recipe.
Frequently asked questions
Do the calamari need to be thawed beforehand?
No need to thaw them completely; you can put them directly on the tray, just make sure they are not stuck together.
Can I use plain calamari, not breaded?
Yes, but then the taste and texture will be different. You need to cook them a bit more carefully and possibly drizzle them with more oil.
How long does the salad last after mixing everything?
It's best to consume it as soon as possible. If it sits too long, the leaves get soggy, and the dressing settles at the bottom.
Can I use another type of bell pepper?
Yes, any sweeter red pepper or even a bell pepper will work.
What do I do if I can't find bok choy?
You can substitute it with young white cabbage, very thinly sliced, but the texture and taste will be slightly different.
Nutritional values
Estimate for one serving (out of a total of 4):
Calories: approximately 320 kcal
Protein: 13-15 g
Fat: 18 g (mostly from olive oil and breadcrumbs)
Carbohydrates: 25-28 g
Fiber: 3-4 g
Values may vary based on the brand of calamari and the exact amount of oil used. The dressing has no added sugar.
Storage and reheating
The salad does not store well after mixing everything. If you want to prepare in advance, keep the leaves and dressing separate, and you can quickly reheat the cooked calamari in the oven or pan. Once mixed, the salad should be eaten the same day. Leftover calamari can be reheated, but they will be less crunchy.
Quick Info
Total time: 30-35 minutes
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: hearty salad, for lunch or dinner
Ingredients
1 bag of breaded calamari (standard commercial quantity)
1 medium bok choy
1 head of iceberg lettuce
1 red bell pepper
100 ml olive oil
salt, to taste
1/2 teaspoon garlic flakes
1/2 teaspoon chili flakes
juice from 1/2 orange
1 tablespoon apple cider vinegar
leeks, for garnish
Preparation steps
1. Preheat the oven to 200°C. Place the breaded calamari on a baking tray lined with parchment paper and drizzle them evenly with a bit of olive oil (about half the total amount). Bake for 15-20 minutes until golden at the edges. Do not turn them to avoid breaking.
2. Meanwhile, slice the red bell pepper into thin rounds. Heat the remaining oil in a pan and sauté the bell pepper rounds for a few minutes, just until they start to soften slightly but remain colorful.
3. Wash the bok choy and iceberg lettuce, then slice them thinly. Put them in a large bowl.
4. Add the sautéed bell pepper, salt, garlic flakes, and chili to the salad. Squeeze the orange juice on top and add the apple cider vinegar. Mix well.
5. Arrange the salad mixture on a platter. Remove the hot calamari from the oven and place them on top.
6. Finally, slice some leeks thinly for garnish and add them on top of the salad, along with a few rounds of bell pepper (reserve some from step 2).
Why I make this recipe often
I love it because it doesn't require many dishes, and the ingredients are easy to find. It comes together quickly, and you can adjust the quantities without ruining the taste. It helps when I have calamari on hand and want to avoid heavy sides.
Tips and variations
Tips
If you don't want the salad too spicy, use fewer chili flakes.
Don't bake the calamari too long; otherwise, they become tough.
The salad should be mixed just before serving to avoid getting too soggy.
Substitutes
You can use any type of salad mix; iceberg is not mandatory.
If you don't have an orange, lemon works too, but the taste will be different, more tart.
Variations
Add some arugula for a spicier note.
Garlic flakes can be replaced with very finely chopped fresh garlic, but in smaller amounts.
For extra crunch, you can sprinkle some seeds (sunflower or pumpkin) on top.
Serving ideas
The salad is best served immediately while the calamari are warm.
If you want to take it to go, keep the calamari separate and add them on top when serving.
You can add avocado slices for those who want more creaminess, but it's not in the original recipe.
Frequently asked questions
Do the calamari need to be thawed beforehand?
No need to thaw them completely; you can put them directly on the tray, just make sure they are not stuck together.
Can I use plain calamari, not breaded?
Yes, but then the taste and texture will be different. You need to cook them a bit more carefully and possibly drizzle them with more oil.
How long does the salad last after mixing everything?
It's best to consume it as soon as possible. If it sits too long, the leaves get soggy, and the dressing settles at the bottom.
Can I use another type of bell pepper?
Yes, any sweeter red pepper or even a bell pepper will work.
What do I do if I can't find bok choy?
You can substitute it with young white cabbage, very thinly sliced, but the texture and taste will be slightly different.
Nutritional values
Estimate for one serving (out of a total of 4):
Calories: approximately 320 kcal
Protein: 13-15 g
Fat: 18 g (mostly from olive oil and breadcrumbs)
Carbohydrates: 25-28 g
Fiber: 3-4 g
Values may vary based on the brand of calamari and the exact amount of oil used. The dressing has no added sugar.
Storage and reheating
The salad does not store well after mixing everything. If you want to prepare in advance, keep the leaves and dressing separate, and you can quickly reheat the cooked calamari in the oven or pan. Once mixed, the salad should be eaten the same day. Leftover calamari can be reheated, but they will be less crunchy.