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 recipe for maintaining healthy weight loss with the Trim n Healthy program

Categories: Maintenance - Phase 3.