A delightful gluten-free salad featuring grilled calamari and shrimp tossed with fresh salad greens, cherry tomatoes, and a tangy balsamic dressing.
Ingredients: 1 lb calamari rings, thawed if frozen. 1 lb large shrimp, peeled and deveined. 1/4 cup olive oil. 2 cloves garlic, minced. 1 lemon, juiced. Salt and pepper to taste. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1 teaspoon Dijon mustard.
Instructions: In a large bowl, whisk together olive oil, minced garlic, lemon juice, salt, and pepper. Add calamari rings and shrimp to the bowl, toss to coat well, and let marinate for 15 minutes. Preheat grill to medium-high heat. Thread calamari rings and shrimp onto skewers, alternating between the two. Grill skewers for 2-3 minutes per side, or until calamari is opaque and shrimp is pink and cooked through. Meanwhile, in a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing. In a large serving bowl, arrange mixed salad greens, cherry tomatoes, sliced red onion, and chopped parsley. Once calamari and shrimp are cooked, remove them from skewers and arrange them over the salad. Drizzle the dressing over the salad and gently toss to combine. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 6 minutes
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