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Keto Salads

Squid Salad

I’ve always loved seafood salads, and this keto squid salad quickly became a favorite in my kitchen. It’s light yet satisfying, with tender squid marinated in a bright lemon-olive oil dressing that dances on the palate. Perfect for warm evenings or as a make-ahead lunch, this dish brings Mediterranean flair to your low-carb table without any fuss.

15 min Prep time 60 min Cook time 75 min Total time 4 Servings 420 Calories
Squid Salad

Ingredients

  • onion, chopped
  • clove garlic, crushed
  • pinch salt
  • cup white wine
  • /2 cup water
  • pounds squid
  • tablespoons minced shallots
  • cloves garlic, crushed
  • /2 cup extra virgin olive oil
  • teaspoons lemon zest
  • /2 cup fresh lemon juice
  • salt and pepper to taste

Instructions

  1. Step 1

    Start by cleaning the squid. I pull off the tentacles and head, then remove the hard quill from the body and peel away the thin skin. After rinsing under cold water, I slice the body into rings and separate the tentacles, discarding the head. In a medium sauté pan, combine the chopped onion, one crushed garlic clove, a pinch of salt, white wine, and water. Bring this to a boil, then add the prepared squid. Reduce heat to low, cover, and let it simmer gently for about an hour. The slow cooking makes the squid incredibly tender. While it cooks, whisk together the dressing: minced shallots, the remaining two crushed garlic cloves, extra virgin olive oil, lemon zest, fresh lemon juice, and a generous sprinkle of salt and pepper. Once the squid is done, drain it thoroughly and let it cool slightly. Then, in a mixing bowl, toss the squid with the dressing, cover, and let it marinate for at least 15 minutes to soak up all that zesty flavor. Serve it at room temperature or chilled—it only gets better as it sits.

Chef's Tip

I always reserve a little lemon zest to sprinkle on top just before serving—it brightens the dish beautifully. Also, don't rush the marinating time; letting it sit for an hour in the fridge deepens the flavors.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld further, making it even tastier. Allow it to come to room temperature before serving, as the olive oil may solidify when cold.

Variation Tips

For a spicier kick, add a pinch of red pepper flakes to the dressing. Serve it over a bed of arugula or mixed greens for a heartier salad, or pair with grilled zucchini noodles for a complete keto meal.

Frequently Asked Questions