Calamari-and-asparagus salad

Calamari-and-asparagus salad

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 10 minutes
  • 4 minutes
  • Sannon Semillon 2016


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

Cooking Instructions

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

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

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
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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.

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