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Octopus salad with white beans
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 2 hrs 50 mins
Calories:
171
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 225 mg | (6 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams dried, white Beans
- 1 Octopus (ready to cook, 800 grams)
- 75 milliliters White vinegar
- salt
- 2 garlic cloves
- 2 Tbsps lemon juice
- 6 Tbsps olive oil
- peppers
- 4 Tbsps freshly chopped parsley
Preparation steps
1.
Soak beans overnight in water. Next day, drain and place into pressure cooker. Add rinsed octopus and cover with water. Add vinegar and cook, covered, at level 1 for about 15 minutes. Check doneness of octopus with a fork (if tender, it is ready), otherwise, cook a little longer. Season with salt and let cool in cooking liquid.
2.
Peel garlic and chop finely. Whisk with lemon juice, a little cooking liquid and oil, season with salt and pepper.
3.
Cut octopus into bite-sized pieces and combine with marinade. Add drained beans adn refrigerate for at least 2 hours. Garnish with parsley and season to taste. Serve.
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