Octopus Salad with Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
130
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 113.5 μg | (189 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 413 mg | (10 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Octopus (ready to cook, about 700 g)
- 50 milliliters White vinegar
- salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig parsley
- 350 grams Cherry tomatoes
- 2 bunches Arugula
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- peppers (freshly ground)
Preparation steps
1.
Rinse the octopus, and bring 2 liters (approximately 2 quarts) of water, vinegar, and 1 tablespoon of salt to a boil. Reduce the heat, cover, and simmer for 1-1.5 hours. Add the herbs during the last 15 minutes of cooking. Use a fork to test the doneness of the octopus. If a fork is easily inserted and pulled out, it's ready. Remove from the cooking liquid and let cool.
2.
Preheat the broiler.
3.
Rinse and halve the tomatoes. Rinse the arugula and spin dry. Mix the oil with the lemon juice. Season to taste with salt and pepper.
4.
Cut the octopus into bite-sized pieces. Broiler for 5-8 minutes on an oiled pan, turning occasionally.
5.
Mix with the tomatoes, arugula, and the vinaigrette. Serve in bowls.
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