Octopus and Apple Salad with Celery
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 organic lemon
- 1 Octopus (ready to cook, about 1 kg)
- 2 bay leaves
- 1 dried Peperoncino
- 3 stalks Celery
- 2 Apple
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse lemons with hot water and cut into slices. Rinse octopus well. Place octopus in a pot with lemon slices, bay leaf and peperoncino and fill with enough water to cover everything. Bring to a boil and cook over medium heat for 1 1/2 hours. Meanwhile rinse celery, trim and finely chop. Peel apples, cut into quarters, remove core and cut into narrow slices.
2.
Mix apple immediately with 2 tablespoons of lemon juice. Mix remaining lemon juice in a bowl with oil and season with salt and pepper. Remove octopus from the pot, let cool, cut tentacles into bite-size pieces and cut also chop body into small pieces. Mix octopus together in a bowl with celery, apples and vinaigrette, transfer to plates and serve garnished with celery leaves.
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