Octopus Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Octopus
- 0.13 l Vinegar
- 4 garlic cloves
- 4 Tbsps lemon juice
- 1 generous pinch grated Lemon peel
- 6 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the octopus. Bring 2 liters (approximately 2 quarts) of water to a boil in a pot with the vinegar and 1 tablespoon of salt. Simmer octopus half covered on low heat for about 1 hour. Test for doneness with a fork. Remove and drain.
2.
Peel and finely chop garlic. Mix garlic with lemon juice, lemon peel, salt and pepper and oil.
3.
Cut octopus into bite-sized pieces and place in the lemon-garlic marinade. Let marinate for 2 hours or longer to taste and serve.
