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