Calamari salad with papaya and avocado

The salad is special enough for a romantic dinner – and an MCC!

Recipe from: 30 December 2015
Preparation time: 25 min
Cooking time: 5 min


  • 250
    fresh calamari rings and heads
  • cornflour
  • salt and freshly ground black pepper
  • oil for shallow-frying
  • baby lettuce
  • 1
    small papaya, peeled and sliced
  • 1
    ripe avocado, peeled, sliced, with lemon juice drizzled over
  • juice of 1 lemon
  • herb yoghurt sauce to serve
Servings: Change Serving


To make herb yoghurt, simply add chopped coriander, chives and mint to plain yoghurt and mix through. Season with salt and pepper, and serve.

Press the calamari dry and roll it in the cornflour seasoned with salt and pepper. Heat the oil and fry the calamari in batches quickly over high heat until crisp. Remove and drain on paper towels.

Arrange the lettuce, papaya and avocado on a serving plate and spoon the warm calamari over. Sprinkle with lemon juice, and salt and pepper to taste, and serve with herb yoghurt.

Words and image: Home magazine

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Read more on: calamari  |  salad  |  recipes  |  avocado

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