Starters & Light meals

Calamari-and-asparagus salad

By Abigail Donnelly
4
Easy
10 minutes
4 minutes
Wine/Spirit Pairing
Sannon Semillon
Rate this recipe

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 200 g calamari rings and tentacles
  • 10 g fresh mint
  • 100 g asparagus, blanched
  • 80 g rocket
  • 1⁄2 cucumber , sliced

Method

Ingredients

1. Heat an oiled pan or wok over a very high heat.

2. Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

3. Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes
Register

Comments

Related recipes

Load more