Chef Alejandra Schrader Shares Summer Salad Recipe

Refreshing and hydrating for those hot summer evenings

Chef Alejandra Schrader, who appeared at the 2013 Food & Wine Palm Desert, shares a summer salad recipe to make at home.

Alejandra Schrader

Chef Alejandra Schrader, who participated in Food & Wine Palm Desert in March, is back to lighten your summer and provide readers with an inviting summer salad.

She just completed a cooking demonstration during “Taste of Chicago”, and on her Facebook page she has noted an upcoming trip to Peru to share her cooking and learn from local chefs and cooks.

Here is her Calamari and Watermelon Salad with Fresh Herbs.

To make calamari noodles: cut each calamari tube lengthwise in ¼-inch strips. Season and sauté for just a couple of minutes!

Calamari packs a good amount of protein (4.4 grams per ounce) and is also rich in vitamin B, zinc, phosphorous, etc.

Watermelon is refreshing and hydrating! It is rich in vitamins A and D. Its sweet flavor and crisp texture really adds a twist to any salad.

Calamari and Watermelon Salad with Fresh Herbs
by Chef Alejandra Schrader
Yield: 6 servings


•    ¼ cup fresh lime juice
•    2 tablespoon seasoned rice vinegar
•    1 tablespoon honey
•    ¼ cup toasted sesame oil
•    1 teaspoon Asian chili paste (or Sriracha sauce)
•    1 teaspoon lime zest
•    1 tablespoon soy sauce
•    Coarse sea salt
•    Freshly ground pepper
•    1 tablespoon grape seed oil
•    1 pound calamari, cleaned
•    ¼ cup fresh cilantro leaves, packed
•    ¼ cup fresh mint leaves, packed
•    ¼ cup scallions, thinly sliced, packed
•    1 small seedless watermelon, rind removed, cut into thin slices (approx. ¼-inch)
•    Lime wedges

In a small bowl, whisk together lime juice, rice vinegar, honey, toasted sesame oil, chili paste, lime zest, and soy sauce. Season with salt and pepper.
Cut calamari tubes lengthwise into ¼” strips; cut tentacles in segments. season with salt and pepper. Heat grape seed oil in a large sauté pan over medium-high heat. Add calamari and sauté for 1-2 minutes, until calamari turns opaque. Work in batches, if necessary, to avoid overcrowding the pan. Transfer to a platter and set aside.
As you’re getting ready to serve, combine together cilantro, mint, and scallions in a bowl. Drizzle with half of the dressing and toss to coat.

Place watermelon slices on a serving platter and top with calamari noodles. Arrange herb salad above the calamari then drizzle with additional dressing, to taste. Serve with a lime wedge.

For more healthy recipes, visit Chef Alejandra Schrader’s website:

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