Italian Octopus Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Octopus
- ⅛ l Vinegar
- 4 garlic cloves
- 1 bunch parsley (About 50 grams)
- 4 sprigs mint
- 2 Tbsps lemon juice
- 6 Tbsps olive oil
- salt
- freshly ground pepper
Preparation steps
1.
Rinse the octopus. Bring a large pot with 2 liters of water, vinegar and 1 tablespoon of salt to a boil. Reduce to low, add the octopus, partially cover and simmer until fork-tender, about 1 hour.
2.
Peel and thinly slice the garlic. Rinse the herbs, pluck and finely chop. In a bowl, stir together the garlic, lemon juice and oil, season with salt and pepper.
3.
Cut the octopus legs into small pieces and add to the bowl, tossing to coat. Refrigerate 2 hours, season to taste and serve.
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