Thaw Boldly Calamari* Steaks in the fridge overnight (approx. 8 hours).
Fill a medium-sized pot with water and boil the thawed Calamari* Steaks for 3-4 minutes. Drain & set aside.
Whisk together the Thai chili sauce, lime or lemon juice, and optional Sriracha for the dressing.
Cut all the tomatoes in half and chop up the onion and cabbage.
Thinly slice the zucchini and turnip.
In a pan, get oil going on high heat & add in garlic and red pepper flakes.
Slice the Calamari* & add them to the pan for 5-7 minutes along with the sliced zucchini, until browned on both sides.
Let simmer for about 30 seconds.
Remove from the pan and toss the Calamari* with the cherry tomatoes, cabbage, turnip, onion and the dressing in a large bowl.
Serve up the Boldly Grilled Calamari* Steak Salad in individual bowls, garnished with green olives, fresh parsley and dill.