Grilled Squid with Corn Salad
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 416 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the squid
- 600 grams kitchen-ready Cuttlefish
- peppers
- salt
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
- 4 sprigs parsley
- 2 garlic cloves
- For the corn salad
- 150 grams Yogurt (0.1% fat)
- Lime juice
- Garlic salt
- white peppers
- 200 grams lamb's lettuce
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 generous pinch Mustard
- 1 pinch sugar
- 1 tsp Lime zest
Preparation steps
1.
For the corn salad, rinse and drain lettuce well. Mix vinegar, 2 tablespoons of oil, salt, pepper, mustard and sugar to form a vinaigrette and set aside. Stir yogurt with garlic salt and lime juice, season with white pepper and chill. Sprinkle with lime zest before serving.
2.
Rinse squid and pat dry, then thread on skewers. Rinse parsley and spin dry. Place parsley in squid bodies and thread on toothpicks. Peel garlic and chop very finely. Stir together lemon juice, oil, salt and pepper and brush over squid. Grill squid quickly until golden brown. Meanwhile, marinate the lamb's lettuce and transfer to plates. Top lettuce with some yogurt sauce on the plate, drizzle with remaining oil, top with squid and serve.
