|Lemon Marinated then Grilled Calamari, Greenleaf and Florida Lettuce, Thin Sliced Radishes, Nectarines, Cucumbers, Grilled Corn, Vidalia Onion with a Lemon Vinaigrette. Photo: NK|
|Marinated & Grilled Flank Steak Over Peaches, Radishes, Greenleaf And Florida Lettuce, Shaved Zucchini, |
Fresh Sliced and Fried Shallots and a Parsley Garnish Photo: NK
While Grilled Calamari Salad Recipe we will share below was the clear winner, we enjoyed several other protein variations (with Shrimp and even Marinated Flank Steak) throughout the course of this summer season. Turns out that almost any well cooked (ideally a little charred) grilled item tastes amazing over fresh, seasonal and, best of all ,colorful summer produce.
So I know you're with me in declaring 2016 "The Summer of Salad."
You see, I love vegetables. I love them as much or more than meat and fish, but that doesn't mean I want to have to choose. Creating easy yet elegant lunches and dinners using salad as a base is a great way to lighten up summer fare and highlight the best produce the season has to offer. Plus, if you're into the low carb thing, (no pasta?) this sure does the trick!
Below you'll find plenty of ingredient inspiration for a few of our favorite summer lunch salads plus the recipe for the Simply Grilled, Marinated Calamari that starred in so many fantastic meals.
Note: All of the salads you see bleow are lightly dressed with a simple Lemon (or Orange) Vinaigrette (below). For the Orange variation just sub out all Lemon ingredients with Orange Juice and Zest in Equal Measure and add a drop or two of Vinegar to taste.
Simple Lemon Vinaigrette
Recipe By Epicurious
|Grilled Calamari (Marinated in Orange & OIive Oil), Oranges, Redleaf and |
Greenleaf Lettuce, Purple Cherokee Heirloom Tomatoes,
Radicchio, Black Olives, Radishes, Photo: NK
|Prepping the Marinated Flank Steak Salad - Sliced Peaches, Thin Sliced Radishes, |
Raw Zucchini Shaved on a Vegetable Peeler
Simply Marinated & Grilled Calamari
Serves 2-3 atop a salad of your choice
1 Pound Cleaned Squid (Calamari), tubes and tentacles
1 Tablespoon Lemon Juice
Zest of 1 Lemon
2 Tablespoons Olive Oil
Salt & Pepper to Taste
Preheat a grill or grill pan until very hot. If using an outdoor grill place a grill pan on it to preheat (Squid will fall through the grates otherwise)
Place Squid in a Ziploc Bag or airtight container. Add marinade ingredients and let sit in the fridge 30 minutes to a half hour.
Place Squid on a hot grill pan and cook until golden in parts, a few minutes per side. Squid will be opaque, firm but not rubbery. Serve over Vinaigrette Dressed salad, plus a little Salt to taste, and enjoy!