Colorful Squid Salad
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
93
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 93 kcal | (4 %) | ||
| Protein | 14.1 g | (14 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 50 grams Algae
- 100 grams Snow peas
- 100 grams Tomatoes
- 1 Red chili pepper
- 300 grams small, ready to cook Cuttlefish
- 2 Tbsps olive oil
- Iodized salt
- peppers
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Water algae thoroughly and pour boiling water over for ½ minutes, place into ice water and drain well. Rinse snow peas. Heat a little oil in a pan and saute peas for a few minutes. Rinse and halve tomatoes and pepper, remove seeds and ribs and chop into small pieces. Rinse squid and pat dry. Heat oil in a nonstick skillet and saute squid for about 1 minute, season with salt and pepper and deglaze with balsamic vinegar. Combine all prepared ingredients in a bowl and season with salt and pepper. Arrange salad on plates and serve.
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