Life Is A Trip

Edo’s Squid, White Bean, and Arugula Salad

INGREDIENTS

• 2 large cloves garlic, minced
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp white balsamic vinegar
• 3 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 pound squid, rinsed and sliced into 1-inch pieces
• 5 ounces arugula
• 2 15.5 oz cans white beans, rinsed
• 1/2 cup red onion, thinly sliced
• Kosher salt and cracked black pepper to taste

INSTRUCTIONS

1. In a serving bowl, whisk together the garlic, lemon juice, zest, and vinegar.  Add olive oil and red pepper. Whisk until emulsified.
2. Bring a medium saucepan of water to a boil and add the squid. Cook for exactly 2 minutes (just until opaque). Drain squid in a colander.
3. Add beans and onions to the serving bowl and mix well.
4. Add hot squid and arugula to the bowl and mix gently,  Season with salt and pepper to taste. Serve immediately.