Calamari Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
362
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 31.8 μg | (71 %) | ||
| Vitamin B₁₂ | 13.3 μg | (443 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 688 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red onions
- 2 garlic cloves
- 2 stalks Celery
- 1 kilogram small Calamari (ready to cook)
- 4 Tbsps olive oil
- 1 splash dry white wine
- 250 grams Cherry tomatoes
- 100 grams black Olives (pitted)
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Peel onions and garlic. Cut onions into strips and finely chop garlic. Rinse celery, trim and cut into pieces. Coarsely chop celery leaves. Rinse calamari thoroughly, pat dry, cut tubes into rings and leave tentacles whole or cut into pieces depending on the size. Heat 2 tablespoons olive oil in a frying pan and fry squid over medium heat with onions for 2-3 minutes. Deglaze the pan with wine and simmer over low heat for 4-5 minutes. Remove the pan from the heat and let cool to room temperature.
2.
Rinse tomatoes and cut into quarters. Drain olives. Mix tomatoes in a bowl with remaining oil, vinegar, lemon juice, celery leaves, olive and calamari and season to taste with salt and pepper and serve.
