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Ingredients
- 500 gm calamari, fresh
- 500 gm prawns, raw
- 1/2 c. extra virgin olive oil
- 1 Tbsp. white vinegar
- 1 Tbsp. lemon juice
- 1 x red capsicum
- 2 tsp mint, minced
- 1/4 c. spring onions
- Â Â black pepper
- 1 x cantelope
- 100 gm lettuce, mixed
Directions
- Cut calamari into rings approximately 3 mm thick.
- Bring water and lemon to boil and simmer calamari for about 30 seconds. Simmer prawns for about 2 min.
- Cold in a colander with ice or possibly cool running water.
- Cut capsicum into fine strips (julienne).
- In a bowl place vinegar, lemon juice and pepper and slowly add in oil whisking all the time. Add in minced mint, sliced spring onions, capsicum, calamari and prawns.
- Cover and chill.
- To serve:Halve cantelope, remove seeds and slice fine leaving skin on.
- Lay overlapping slices on a plate. Place lettuce on plate and top with calamari salad mix, garnish with lemon wedges and parsley. Spoon over dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 255 | 71% |
| Total Fat 28.78g | 36% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 62mg | 3% |
| Potassium 371mg | 11% |
| Total Carbs 5.14g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.34g | 0% |
| Protein 19.88g | 32% |
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