Buttermilk Fried Calamari Salad with Cantaloupe Vinaigrette -- The sweetness of cantaloupe vinaigrette is so necessary with this slightly spicy fried calamari. You guys will never believe how I came up with this recipe! --

Buttermilk Fried Calamari Salad with Cantaloupe Vinaigrette

Delicately fried calamari soaked in a slightly spicy buttermilk marinated, then topped on a bed of spring mix, juicy strawberries, chopped walnuts and drizzled with sweet and tangy cantaloupe vinaigrette.
Course Salad
Cuisine Seafood
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 people


  • Calamari:
  • 4 calamari tubes sliced into ½ inch rings
  • 3/4 cup buttermilk
  • 1 tablespoon Sriracha
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cayenne
  • Lightly seasoned flour sea salt, black pepper, cayenne
  • coconut oil to fry
  • Cantaloupe vinaigrette:
  • 1 1/2 cups cantaloupe chunks
  • Juice of ½ lemon
  • 1 tablespoon organic raw apple cider vinegar
  • 1 tablespoon + 1 teaspoon organic raw honey
  • 1/4 cup Scant olive oil
  • Pinch of sea salt & black pepper
  • Salad:
  • Spring mix
  • 5-6 strawberries sliced
  • 1/4 cup walnuts chopped


  1. Buttermilk Fried Calamari: In a large sized bowl, whisk together buttermilk, Sriracha, salt, black pepper, granulated garlic, and cayenne. Toss calamari rings into buttermilk mixture and stir to coat. Allow calamari to marinate for 15-20 minutes. Lightly season flour with a sprinkle of salt, black pepper, and cayenne. Dredge calamari in the seasoned flour, tossing evenly to coat. Allow the batter to set up on the calamari by resting for 10 minutes. Preheat coconut oil to 350° F. Carefully drop the calamari into the oil and cook until golden brown, about 1-2 minutes. Remove the calamari with a slotted spoon or spider and transfer to a paper towel lined-baking sheet. Sprinkle the hot calamari with a little salt.
  2. Cantaloupe Vinaigrette: Prepare this vinaigrette as the calamari marinates. In the bowl of a food processor or blender, add cantaloupe chunks, lemon juice, and apple cider vinegar. Process until combined and cantaloupe has liquefied. Remove lid and add raw honey, salt, and black pepper. Replace the lid and process while streaming in the olive oil. Mix for another 30-45 seconds, until thoroughly combined. Remove vinaigrette from processor or blender and transfer it to a container of your choice.
  3. Salad: In a large bowl, add spring mix, strawberries, walnuts, and cantaloupe vinaigrette. Toss to combine. Top with fried calamari and an additional drizzle of cantaloupe vinaigrette. Serve immediately.

Recipe Notes

Notes: *A scant ¼ cup of olive oil means I didn’t use an exact ¼ cup. I used a little less. *I highly recommend using a high-speed blender to liquefy the cantaloupe.