Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce
Cooking Time: Under 30 minutes
Prep: 15 mins
Cook: 10 mins
Yields: 2 servings
Salt and pepper calamari is such a popular restaurant dish and now you can enjoy it at home whilst complying with your SIBO program.
- ½ cup coconut flour
- 1 tsp salt
- 1 tsp pepper
- 2 calamari, cleaned, cut into strips
- 4 tbs coconut oil
- 2 large handfuls mixed salad greens
- ½ English cucumber, sliced
- 2 scallions, green part only, sliced
- 1 tbs macadamia nut oil
- 1 tbs lime juice
- Salt and pepper
- 4 tbs mayonnaise
- 1-2 tsp lime juice
- ½ tsp lime zest
- Place the coconut ﬂour, salt and pepper in a large bowl and mix to combine. Toss in the calamari strips and stir until all coated thoroughly. Shake to remove excess ﬂour and set aside.
- In a large bowl, mix the salad greens, cucumber and scallions. In a separate small bowl, mix together all of the salad dressing ingredients. Set aside.
- In another small bowl, mix together all of the lime aioli ingredients. Set aside.
- Heat a deep frying pan on a medium-high heat. Once hot, add in the coconut oil and melt, allowing the pan to return to temperature. To test if the oil is hot enough for shallow frying, dip a corner of one piece of calamari into the oil. If it sizzles, it is ready.
- Place the calamari in the oil, being careful not to overcrowd it in the pan. You may need to cook it in two batches. The oil may spit so take care and use a splatter cover if you have one. Cook the calamari quickly for 1 minute on each side until golden brown. Remove and drain on absorbent paper. Repeat until all calamari has been cooked.
- Pour the dressing over the salad and mix thoroughly. Serve on two plates, topping with the calamari and a drizzle of aioli.
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