Squid and Pepper Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams cooked Squid ring
- 2 yellow Bell pepper
- 1 yellow onion
- 50 grams pitted, black Olives
- 1 garlic clove
- 1 tsp Mustard
- salt
- peppers
- 2 Tbsps Vinegar
- 5 Tbsps olive oil
- lemons
- 1 Tbsp fresh oregano
Preparation steps
1.
Cut the peppers in half, remove seeds, rinse and cut into strips. Peel the onion and cut into strips. Peel the garlic, squeeze through a press and add to the peppers and onions along with the salt, pepper, mustard, vinegar and 4 tablespoons of oil. Heat the remaining olive oil in a pan and fry the squid quickly, then season with lemon juice and salt.
2.
Toss the squid with the vegetables, sprinkle with oregano and let rest for 30 minutes before serving.
