Calamari Salad with Peppers and Olives
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 76.1 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 yellow Bell pepper
- 1 Red chili pepper
- 1 garlic clove
- 4 sprigs parsley
- 1 bunch Arugula
- 1 Radicchio
- 3 Tbsps olive oil
- 2 Tbsps black, pitted Olives
- 600 grams Squid ring (ready to cook)
- 2 Tbsps dark balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse bell and chile peppers, halve and remove seeds and ribs, cut bell peppers into thin strips and chile pepper into rings. Peel garlic and chop finely. Rinse parsley, shake dry and finely chop leaves. Rinse arugula and radicchio, dry and tear into bite-sized pieces.
2.
Heat oil in a pan and saute garlic and chile pepper briefly. Add bell peppers, olives, rinsed calamari rings and parsley to the pan and saute for 2-3 minutes, stirring. Deglaze pan with vinegar and season with salt and pepper. Arrange arugula, radicchio and calamari on plates and serve.
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