Calamari & Corn Fresh Salad

This refreshing squid salad combines tender calamari with sweet corn and hard-boiled eggs, tossed with a light dressing of olive oil, lemon juice, and Dijon mustard. It's garnished with fresh parsley for a burst of flavor.

Ingredients:

• 250g fresh squid (calamari), cleaned and sliced
• 1 cup sweet corn, drained (canned or cooked)
• 2 hard-boiled eggs, chopped
• 1 medium cucumber, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Begin by preparing the squid. In a pot of boiling water, blanch the sliced calamari for about 2-3 minutes or until it turns opaque. Be careful not to overcook it. Drain and set aside to cool.
2. In a large mixing bowl, combine the sweet corn, chopped hard-boiled eggs, and diced cucumber.
3. Add the cooled calamari to the mixing bowl with the other ingredients.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
5. Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated.
6. Transfer the salad to a serving dish or platter and garnish with freshly chopped parsley.
7. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Summary:

• Calories: 400kcal
• Fat: 20g
• Protein: 30g
• Carbs: 35g
• Potassium: 800mg
• Magnesium: 50mg