Sautéed Squid Salad With Salsa Verde Recipe

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Food Republic
Nutrition per serving    (USDA % daily values)
CAL
235
FAT
34%
CHOL
19%
SOD
44%

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Ingredients for 4 servings

6 pieces fresh squid, cut into 1” rings, tentacles also

2 tablespoons olive oil

Salt and pepper

1 cup fresh cranberry beans, cooked

1 cup fresh lima beans, cooked

1/4 red onion sliced

juice of 1/4 lemon

2 heads little gem or Romaine lettuce

3 tablespoons salsa verde*

2 bunches parsley

1 bunch mint

2 tablespoons fresh oregano leaves, chopped

2 tablespoons fresh tarragon leaves, chopped

3 cloves garlic

1/2 cup salted capers, rinsed and roughly chopped

5 anchovies, rinsed

1 lemon zest

1 Anaheim pepper, roasted, peeled and chopped

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