Shrimp and squid come together in this easy salad. If you can't find squid, you can replace it with more shrimp.
6 cups water
3/4 pound large shrimp, peeled and deveined
3/4 pound cleaned, skinless squid
1 1/2 cups thinly sliced fennel (about 1/2 bulb)
1 cup thinly sliced celery
1/2 cup precut matchstick-cut carrots
1/4 cup prechopped red onion
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups mixed salad greens
How to Make It
Bring water to a boil in a large saucepan. Add shrimp to pan; cook for 3 minutes. Add squid to pan; cook for 1 minute or until done. Drain and rinse with cold water; drain and cool.
Combine fennel and next 8 ingredients (through pepper) in a large bowl. Add shrimp mixture to bowl; toss well. Arrange 1 cup greens on each of 4 plates; top each serving with about 1 1/2 cups shrimp mixture.