Fruity Squid Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- ½ small Pineapple
- 3 Tbsps olive oil
- 1 garlic clove
- 100 grams small Cuttlefish (Frozen or fresh)
- 100 grams Crabmeat (surimi)
- salt
- freshly ground peppers
- 1 small Avocado
- ½ Radicchio
- 3 Tbsps Lime juice
- ½ tsp sugar
- freshly chopped cilantro
Preparation steps
1.
Peel pineapple, cut into quarters and remove hard stalk. Cut pulp into cubes. Heat 1 tablespoon of oil in a pan and saute pineapple for a few minutes, remove from the pan. Peel garlic and chop finely, saute for a few seconds. Add squid and crab meat and saute briefly. Season with pepper. Halve avocado and pit. Cut pulp into wedges.
2.
Rinse and pat dry radicchio, tear into smaller pieces. Arrange all prepared ingredients on plates. Whisk lime juice with remaining oil, season with salt, pepper and sugar. Drizzle salad with the dressing. Sprinkle with cilantro leaves and serve.
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