Try this Cristinas Octopus Salad recipe, or contribute your own.
Suggest a better descriptionDirections: Place the octopus in a large saucepan and cover with water. Add the chili and bring to a slow simmer and cook gently for 20-30 minutes until it is tender. Remove from heat and drain. Let Cool. Slice octopus into bite sized pieces. Toss with remaining ingredients and serve on a bed of arugula. Salad is best when allowed to marinate for a few hours or overnight.
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Serving Size: 1 Serving (1775g) | ||
Recipe Makes: 1 | ||
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Calories: 1542 | ||
Calories from Fat: 713 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.3g | 106 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 430.1mg | 132 % | |
Sodium 2307.6mg | 80 % | |
Potassium 5289mg | 139 % | |
Total Carbohydrate 65.3g | 19 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 53g | ||
Protein 144.4g | 206 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1542
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