Herby Grilled Calamari + Green Beans

MEAL TYPE: Entree, Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

TAKES 40 MINUTES

Herby Grilled Calamari + Green Beans

Use calamari or shrimp in this light, zesty salad. Both are great sources of lean protein and are high in anti-inflammatory omega 3 fatty acids. If you go for shrimp, grill for 4-5 minutes, turning once, so they are cooked through and starting to get grill marks. If you haven’t cleaned or cooked calamari before, don’t worry, the fishmonger will do the cleaning for you. Like shrimp, the calamari takes little time and effort to grill, making this the ideal low-maintenance summer recipe. Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

1/4 cup olive oil

2 garlic cloves

1/2 teaspoon red pepper flakes (optional)

1/2 pound green beans, trimmed

1 pound fresh or frozen cleaned calamari tubes (or 1 pound peeled and deveined small to medium shrimp)

1 pint Sun Gold tomatoes (or cherry or grape tomatoes), halved

2/3 cup chopped fresh herbs chopped fresh herbs (I like a combination of parsley, basil, mint)

3 tablespoons toasted pine nuts

2 lemons

Sea salt + freshly ground black pepper

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INSTRUCTIONS

Prepare the grill by bringing it to high-heat and oiling the grill rack. If you have a grill pan or basket, place it on the hot grill to preheat 5 minutes before you are ready to cook. While the grill is preheating, prepare the other ingredients.
In a large bowl, whisk together the olive oil, garlic, and red pepper flakes (if using). Add green beans to the bowl, toss and season with salt and pepper. Place in the hot grill pan, basket, or directly on the hot grill and cook for 4-5 minutes until the beans are lightly charred and tender. Transfer greens back to the bowl. If you are using a grill pan or basket, return it to the grill five minutes before you will cook the calamari.
Rinse calamari, pat dry with paper towel and season with salt and pepper. Place directly on the grill and cook each side for around 2 minutes, until edges are slightly charred. Using tongs, transfer the calamari to a cutting board and carefully slice the tubes crosswise into ¼-inch rings, then place them in the bowl with the green beans.
Slice the lemons in half and place cut-side down on the grill. Grill until lightly charred, about 4 minutes. Remove from the grill and set aside.
Add the tomatoes and herbs to the bowl with the beans and calamari and gently toss all of the ingredients to combine, seasoning with salt and pepper to taste. Transfer to a serving platter or divide evenly among plates and garnish with the pine nuts and a half of lemon. Squeeze the lemon over the dish before serving.

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