Coconut Sauteed Calamari Tomato Salad

Serves 2
Squid Preparation
1-1½ pound fresh squid
½ tablespoon coconut oil
½ teaspoon salt
½ teaspoon pepper
juice of 1 lemon

To prepare the squid remove any extra skin on top of the squid. Cut each piece of squid in rings about ½ an inch. Rinse and pat dry. Separately, bring a large pan to medium heat and add coconut oil. Allow to melt and cover surface of pan. Add squid to pan. Cook for only about 1-3 mins and you will see it no longer be as translucent. Add salt, pepper, and lemon juice. Cook additional 1-2 mins and remove from heat and set aside to cool.

Salad Preparation
15-20 grape tomatoes, quartered
½-1 cup fresh mint, chopped
2 tablespoons pine nuts
2 scallion stems, chopped
2 tablespoons cilantro, chopped
1 teaspoon salt
juice of 1 lime
2 thai chili peppers, seeded and minced (optional for heat)
2 tablespoons freshly squeezed orange juice
3 tablespoons olive oil

In a large bowl add the tomatoes, mint, pine nuts, scallions, cilantro, salt, and lime. Mix. Add thai chili peppers and orange juice. Drizzle in olive oil and toss. Add in cooled squid and toss again. Serve.