Squid Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 21 min.
Ready in
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 344 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Squid tentacle (ready to cook)
- 1 organic lemon (with leaves)
- 80 grams black Olives (such as Kalamata)
- 2 Tbsps Caper
- 1 Tbsp Orange juice
- 6 Tbsps olive oil
- Sea salt
- peppers
Preparation steps
1.
Rinse and par dry squid, cut into 1 cm (approximately 1/2 inch) wide rings. Rinse lemon in hot water and pat dry, grate zest and squeeze juice. Rinse lemon leaves and cut into strips.
2.
Combine lemon zest, juice and leaves in a large bowl. Add olives, capers, orange juice and 4 tablespoons of olive oil and whisk well. Heat remaining oil in a pan and cook squid rings for about 1 minute.
3.
Remove immediately from the pan and place in a bowl with the rest of ingredients. Season with salt and pepper. Place into small bowls and serve with white bread, if desired.
