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- Fennel and Octopus Salad with Pomegranate and Fresh Dill
- 1/2 pound octopus in oil, drained
- 1 bulb of fennel, coarsely chopped
- 1 handful pomegranate seeds, about half a pomegranate
- 1 small handful of fresh dill, chopped
- 1 avocado (optional)
- 1 can of red kidney beans (optional)
- Drizzle of good olive oil
- Splash of sherry vinegar
- Coarse sea salt and fresh ground black pepper to taste
- 3 oz lime soda
- 3 oz ginger ale
View Full Recipe at Lunch in Paris
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1254g | |
| Calories 931 | |
| Calories from Fat 240 | 26% |
| Total Fat 26.82g | 34% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 93mg | 31% |
| Sodium 1528mg | 64% |
| Potassium 2870mg | 82% |
| Total Carbs 123.02g | 33% |
| Dietary Fiber 46.1g | 154% |
| Sugars 31.37g | 21% |
| Protein 60.49g | 97% |
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d=link}