Shaved Fennel, Carrot And Squid Salad
This fennel, carrot and squid salad is a perfect lunch or light dinner on a warm day.
Prep:
30 minutes
|
Cook:
15 minutes
2 large salads, or 4 smaller servings
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Ingredients
2 large squid, cleaned
1 chorizo sausage, free from nitrates and sugar
2 carrots
1 fennel bulb
2 large handfuls of rocket leaves, washed
2 TBSP olive oil
2 TBSP lemon juice
Salt and pepper
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2 large squid, cleaned
1 chorizo sausage, free from nitrates and sugar
2 carrots
1 fennel bulb
2 large handfuls of rocket leaves, washed
2 TBSP (30 ml) olive oil
2 TBSP (30 ml) lemon juice
Salt and pepper
No items found.
Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Gluten-Free
Grain-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Cut the squid into large pieces. Set aside.
- Cut the chorizo sausage into small cubes. Set aside.
- Peel the carrots and discard the outer layer. Continue to peel the carrots into long thin ribbons, turning the carrot as necessary to maintain the width and thickness of each ribbon.
- Wash the fennel then thinly slice.
- Place the rocket into a salad bowl and add the carrot and fennel.
- Heat a frying pan and cook the chorizo sausage. It will release oils so it is not necessary to pre-oil the pan. Remove the chorizo sausage from the pan, keeping the oil in the pan.
- Turn up the heat and bring the pan to a smoking temperature. Add the squid and quickly cook, searing all sides. The squid is cooked when it turns a white opaque colour. Remove from the pan.
- Quickly toss the warm squid and chorizo into the salad. Mix through the olive oil, lemon juice, salt and pepper. Serve immediately.
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Nutritional Info
Storage
Notes
Used with permission from
The Healthy Gut - by Rebecca Coomes
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