Lemon Calamari Salad


  • 600g Calamari, sliced into rings or pieces
  • 2 Garlic Cloves, minced
  • 4 tsp Vegetable Oil
  • Juice & Zest of 1 Lemon
  • 200g Fennel, shaved
  • Oil Spray
  • 2 cups chopped Spinach Leaves
  • Salt & Pepper to taste


Mix calamari, garlic, oil, lemon zest and fennel together and season with salt and pepper.

Heat char-grill pan on high, spray lightly with oil and add calamari mixture.

Cook for 1-2 minutes stirring constantly to ensure even cooking. Calamari is cooked when it turns white.

Squeeze lemon juice, toss through spinach leaves and divide among 4 plates.

Serves 6  –  187 calories per serve

NOTE: This recipe can be used while in VLCD (Phase 2) however you must only use 100g calamari per serve and cut out all oils.


Lemon Calamari Salad (VLCD / HCG Diet) recipe for maintaining healthy weight loss with the Trim n Healthy program

Lemon Calamari Salad
Categories: Maintenance - Phase 3.