Weekly Salad 14: Spicy Calamari

 

 

Do you think I ate that all of that Nutella Bread Pudding? I can tell you with a clean conscience that I did not. I enjoyed my generous serving and the rest went into the metabolic abyss that is Pierre’s stomach.

Wandering Chopsticks outed my inconsistency and indeed, it seems wrong to post a diet salad one day and then proceed with a gazillion calorie-laden and thigh-enlarging bread pudding the next. But the key word is Moderation – a word that rises and falls in its efficacy around here but one that I subscribe to nevertheless.

I do make and eat a lot of Vietnamese and various other salads regularly. I also exercise [fairly] regularly. Still, I’m no willowy twig. I eat chocolate and butter and cream and whatever else I like on occasion but I try to be conscious of the amount and to not over-eat. While my weight may fluctuate somewhat at times, I am committed to eating right most days – well, except on Sundays and on any ethnic holiday 😉

These salads keep me *in check* and they manage to delight me as well.

 

SPICY CALAMARI SALAD

INGREDIENTS: (2 main dish servings)

• 1 lb (500 g) cleaned small squid (calamari), tentacles left whole and body cut into 1/2 inch (1.5 cm) rings, drained and patted dry
• 1/2 large english cucumber, de-seeded and cut into thin, 2-inch (5cm) julienned strips
• 1 medium sized red bell pepper, de-seeded and cut into thin, 2-inch (5cm) julienned strips
• cilantro
• white sesame seeds,for garnish
• 1.5 Tbl of Spicy Sauce/Dressing
  
• cooking oil

STEPS:

Add oil to your wok or skillet and turn the heat to high. Quickly fry and sear the calamari for about 45 seconds (not more than a minute). Remove from heat and toss with the rest of the ingredients.

Next, pat yourself on the back for getting a healthy, tasty meal together in such little time.

Serve immediately.

Bon appétit!