Ingredient | Qty, g | ||
---|---|---|---|
Squid | |||
Green peas | |||
Cucumbers | |||
Avocado | |||
Lemon | |||
Olive oil | |||
Ground ginger | |||
Himalayan salt | |||
Pepper mix | |||
Iceberg lettuce | |||
Product release: | 360 | ||
Restore to default | |||
Add a dish to the menu |
2 | ||
5 | ||
10 | ||
15 | ||
32 |
---|
Proteins | 3.2 |
Digestible proteins | 2.2 |
Fats | 8.4 |
Net carbohydrates | 2.7 |
Calories | 105 kcal |
Indexes | |
Glycemic index | 14.1 |
Glycemic load | 0.8 |
Insulin index, II | 10.4 |
Disease inflammatory index, DII | -0.49 |
Antioxidant, ORAC | 785 |
Weight loss | Detention | Set |
---|---|---|
11% | 8% | 6% |
972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
Recommendations (2) | |
|
Nutrient | % of RDA |
---|---|
Chlorine | 36363644?9 |
Sodium | 23232343?10 |
Prebiotics | 19191939?19 |
Selenium | 101091851 |
Boron | 10101020?3 |
Iron | 8326?1 |
Potassium | 810911?5 |
Phosphorus | 88812?3 |
Fibers | 710910?6 |
Manganese | 5768?2 |
Zinc | 5751111 |
Magnesium | 56515?2 |
Molybdenum | 55410?1 |
Nutrient | % of RDA |
---|---|
Oleic acid (Omega-9) | 11141220?15 |
Allowed on diets | |
---|---|
Keto | |
Paleo | |
Mediterranean |
Start by blanching the cleaned squid (40 g) in salted water for 1-2 minutes.
Then cool them down, remove the membranes, and cut them into strips or finely chop.
Meanwhile, boil the green peas (2 tbsp) in salted water until soft, then cool them as well.
Peel the cucumber (1 piece) and cut it into thin strips. Finely chop the iceberg lettuce leaf (1 small), and cut the ripe avocado (1/2 piece) into small cubes.
Combine all the prepared ingredients. Drizzle with lemon juice (1 tsp), add olive oil (1 tbsp), ground ginger (a pinch), and salt to taste.
Thoroughly mix the salad and taste. Adjust the flavor if necessary by adding more salt, spice, or acidity.
Before serving, sprinkle with freshly ground 4-pepper blend.
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