Blog Meal Plan Squid in Coconut Cream with Pesto and Baby Spinach Squid in Coconut Cream with Pesto and Baby Spinach

Squid in Coconut Cream with Pesto and Baby Spinach

Name: Squid in Coconut Cream with Pesto and Baby Spinach
Prep time: 25 min
Cook time: 25 min
Yield: 1 serving
Ingredients: Olive oil - 15 ml (1 tbsp); Cherry tomato - 50 g (3 pcs); Garlic clove - 6 g (2 pcs); Arugula - 30 g (1 cup); Salt and pepper - 0.3 g (1 pinch); Squid - 100 g; Pesto sauce - 50 g; Coconut cream 24% - 50 ml

25 min Keto Lunch Dairy freeLactose freeQuick & Easy

633

Calories

22.2g

Protein

57.8g

Fat

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Olive oil - 15 ml (1 tbsp)
Cherry tomato - 50 g (3 pcs)
Garlic clove - 6 g (2 pcs)
Arugula - 30 g (1 cup)
Salt and pepper - 0.3 g (1 pinch)
Squid - 100 g
Pesto sauce - 50 g
Coconut cream 24% - 50 ml

How to make:

Cut the squid, cook for 2 minutes in oil, adding big pieces of garlic. Add cream at the end and leave it in the pan for 20-30 seconds. Remove the garlic after and transfer to a plate
Top squid with pesto, serve with arugula and tomato