Ingredients Jump to Instructions ↓

  1. 1 cup cooked brown rice

  2. 1/2 pound calamari, whole bodies and tentacles

  3. 1/2 pound shrimp , peeled and deveined

  4. 2 zucchini , sliced lengthwise, about 1-inch wide

  5. 1 Japanese eggplant , sliced lengthwise, about 1-inch wide

  6. 2 Roma tomato es, halved lengthwise

  7. 1 (15-ounce) can cannellini bean s, drained and rinsed

  8. 3 ounces arugula (about 3 cups)

  9. 3/4 cups chopped fresh basil leaves

  10. 1/4 cup chopped fresh flat-leaf parsley

  11. 2 lemon s, juiced

  12. 1 1/2 teaspoons kosher salt

  13. 1 1/2 teaspoons freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes. Add the cooked brown rice, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.


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