YOUR SOLIN GENERATED RECIPE
Crispy Calamari Salad with Tomato Vinaigrette
Air-fried calamari rings tossed with mixed greens and roasted sweet potatoes, drizzled with a zesty tomato vinaigrette for a bright, tangy finish.
INGREDIENTS
6 oz Squid (Calamari) rings and tentacles
3/4 cup cubed Sweet Potato
1 tbsp Arrowroot Powder
1 tsp Avocado Oil
2 cups Mixed Greens
2 tbsp Tomato Sauce
1 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
PREPARATION
Preheat your oven to 400°F and toss the cubed sweet potatoes with a pinch of salt, then roast for 20-25 minutes until tender.
Pat the calamari completely dry with paper towels to ensure maximum crispiness.
Place the calamari in a bowl and toss with arrowroot powder until lightly and evenly coated.
Lightly grease an air fryer basket with avocado oil and arrange the calamari in a single layer.
Air fry at 400°F for 6-8 minutes, shaking halfway through, until the coating is golden and crisp.
In a small jar, whisk together the tomato sauce, olive oil, and apple cider vinegar to create the vinaigrette.
Place the mixed greens in a large bowl and toss with the roasted sweet potatoes and half of the vinaigrette.
Top the salad with the crispy calamari and drizzle the remaining vinaigrette over the top before serving.