Chamnamul Baby Octopus Salad

Name: Chamnamul Baby Octopus Salad
Yield: 586 g
Ingredients: Black Olive 60 can; Chickpea 50 g; Seasoned Chamnamul 30 side dish bowl; Baby Potato 80 g; Hummus 50 g; Kamut Rice 100 g; Cherry Tomato 36 pcs; Arugula 50 g; Iceberg Lettuce 50 serving; Baby Octopus (Topping) 80 g

580 kcal

#Chamnamul Salad #Baby Octopus Salad #Seafood Salad #Diet Food #Low Calorie #Spring Herb Recipe #Spicy Salad #Simple Recipe

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Ingredients

Main ingredients

Black Olive 1 can
Chickpea 50 g
Seasoned Chamnamul 1 side dish bowl
Baby Potato 80 g
Hummus 50 g
Kamut Rice 100 g
Cherry Tomato 3 pcs
Arugula 50 g
Iceberg Lettuce 1 serving
Baby Octopus (Topping) 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 82.93 g 55%

Protein 25.72 g 17%

Fat 19.08 g 28%

Serving size 586g

Cooking steps

1

Wash chamnamul and vegetables thoroughly and remove excess water.
2

Clean the baby octopus and blanch it in boiling water.
3

Put the blanched baby octopus, chamnamul, and vegetables in a bowl.
4

Make the seasoning sauce and gently toss everything together.
5

Arrange nicely on a plate and serve.

Chamnamul Baby Octopus Salad

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