Enjoy this squid salad as an accompaniment to a bbq lunch or have it as a meal when following the HcG protocol phase 2. It’s quick and easy to prepare with very few ingredients but packs a punch in flavour and goodness.
Squid Salad
Squid Salad
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Ingredients
- 2 cups, chopped kale leaves
- 1 small bunch asparagus
- 100 squid tube, cleaned and slice in thin strips
- 1/2 lemon juice
- 1 tsp. seaweed salt
- 1/4 tsp. paprika
- 2 garlic clove, crushed
- 1/2 tsp. ginger, peeled and chopped
- 1 tsp. parsley, chopped
Instructions
- Add the sliced squid in a bowl with the lemon juice, parsley and 1 chopped garlic clove. Set aside.
- In a non-stick grill pan, add the asparagus to cook turning frequently. Cook for approx 4-5 minutes or until tender.
- In the final minute of the asparagus cooking, add the chopped kale, garlic and ginger. Stirfry until slightly wilted. Transfer to a plate. Then add the cooked asparagus.
- Add the marinated squid to the pan and cook, stirring frequently to cook all sides. Cook for approx 2-3 minutes on med-high heat or until squid is slightly curled and tender. Add to the plate and serve with extra parsley and lemon wedge.
