Summer Fresh Corn, Calamari and Squash salad

Serves 2
Squid Preparation
1 pound fresh squid
½ tablespoon coconut oil
1 teaspoon salt
½ teaspoon pepper
juice of 1 lime
2-3 spring onions, sliced
2 summer squash, thinly sliced preferably via a mandoline
1 ripe avocado, sliced
1 shallot, diced
½ jalapeno, diced
1 cup cilantro, chopped
2 cups fresh corn
¼ cup olive oil
cherry tomatoes diced for garnish

Prepare the calamari by removing any extra skin on top of the calamari. Cut each piece of calamari in rings about ½ an inch. Rinse and pat dry. Heat large pan over medium heat until coconut oil is melted and add shallots. Cook about 30 seconds to a minute then add corn, salt, and pepper. Add lime juice. Saute additional minute then add calamari and jalapenos. Saute stirring frequently until calamari is cooked and corn is slightly tender. About 3-5 minutes. Remove from heat and let cool. Separately in a large bowl add avocados, summer squash, spring onions, and cilantro. Drizzle with olive oil. Add squid mixture and mix well. Serve on top of arugula and garnish with cherry tomatoes.