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LEMON CALAMARI SALAD

LEMON CALAMARI SALAD

Ingredients
  • 600g calamari, sliced into rings or pieces
  • 2 garlic cloves, minced
  • 4 tsp vegetable oil
  • Juice and zest of 1 lemon
  • 200g fennel, shaved
  • Oil spray
  • 2 cups chopped spinach leaves
  • Salt and pepper to taste
Preparation
  • 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 and 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.



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