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Squid salad with olives
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
306
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 344 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 1 sprig thyme
- 5 Tbsps olive oil
- 500 grams frozen Cuttlefish (ready to cook)
- salt
- freshly ground peppers
- 1 lemon (juiced)
- 200 grams Cherry tomatoes
- 300 grams smal,l cooked potatoes
- 1 bunch parsley (30 grams)
- 50 grams black Olives
- Basil (for garnisingh)
Preparation steps
1.
Peel garlic. Heat 3 tablespoons of oil in a pan, add garlic and thyme. Thaw and rinse squid, pat dry and saute for a few minutes. Remove from heat and season with salt, pepper and lemon juice.
2.
Rinse and halve tomatoes. Cut potatoes into quarters and add with tomatoes, chopped parsley and olives to squid. Drizzle with remaining olive oil and garnish with basil. Serve.
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