Squid Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams black Tagliatelle (from Italian deli)
- 350 grams Cuttlefish
- 100 grams almonds
- 150 grams Cherry tomatoes
- 2 garlic cloves
- 1 chili pepper
- salt
- lemons (Juiced)
- olive oil
- 2 Tbsps scallions
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente, drain and set aside. Thaw squid and rinse under cold running water, cut into bite-sized pieces. Heat 2 tablespoons of oil in a pan and saute squid on medium heat until golden brown on all sides.
2.
Peel garlic and chop finely. Crush chile pepper finely in a mortar. Rinse and halve cherry tomatoes. Toast almonds in a dry pan.
3.
Mix pasta with squid, almonds, tomatoes, chile pepper, 5 tablespoons of olive oil, garlic and chives. Season with salt and lemon juice. Place into bowls and serve lukewarm.
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