Green Salad with Squid
This low-carb salad brings a good amount of protein and feels light while still satisfying. Capers, sun-dried tomatoes, and olives give it a bright savory edge, while the greens keep it fresh. It works for a keto lunch or warm appetizer.
Quickly fry squid (100 g) in olive oil (3 g) for 2-3 minutes, then transfer it to a bowl and mix with sun-dried tomatoes (15 g), olives (20 g), capers (10 g), salt (2 g), ground black pepper (1 g), lemon juice (5 g), garlic (3 g), basil (5 g), and oregano (2 g).
Add arugula (10 g), spinach leaves (10 g), and inactive nutritional yeast (5 g), toss gently, and serve right away while the squid is still slightly warm.
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