Squid Ring Salad

Unda the sea....unda the sea....name that movie?

The Little Mermaid, nice! Shout out to Disney for making childhood that much better.

Today in cooking class we're going to be trying something a little different. Anyone heard of squid? Besides the huge giant one they just pictured in Japan...please see google images here to catch up with the rest of the world. Pretty amazing...

Most of us know squid by the name of calamari, yep that fried goodness that usually comes with eight different sauces at your favorite restaurant. Mmmm appetizers...but I have a better, cleaner, good-feeling version of it for you to try today.

Ingredients//

• 1 frozen squid tubes- I used the brand Sea Cuisine
• 4 handfuls of mixed green salad leaves- I usually get Fresh Zone Salad Greens
• 2 medium tomatos
• 1/2 avocado
• 5 mushrooms
• 1/4 Red bell pepper
• Lemon juice
• Pepper
• Basil
• Asparagus 
• EVOO

I make a large batch so I have some leftover to bring to work the next day, feel free to make the ingredient portions smaller if you're going to make food for only that night.

Directions//

1. Put the oven on 350 degrees to preheat
2. While the oven is pre-heating start prepping the salad- first rinse all ingredients
1. Chop tomatoes
2. Chop red bell pepper
3. Cut the avocado into slices
4. Slice mushrooms
3. Season the squid tubes with lemon juice, pepper, & basil 
4. Once the oven is heated put in the squid tubes on a flat cooking sheet (sometimes I put it in before it's done heating...sew me!) Be sure to spray the bottom with non-stick spray
5. Simmer the asparagus in some EVOO - continue to rotate them until their are golden and soft
6. Put the salad leaves into a big bowl and throw all the cut ingredient toppings in afterwards
7. Check the tubes every so often, they will shrink a little once their done, but they will still feel a tad slippery (ITS SQUID helloo) 20-25 minutes
8. Take squid tubes out of the oven and cut vertical so they are sliced into rings
9. Place the rings on top of the salad and serve the asparagus on the side.
10. Bon Appetite!