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Squid in Coconut Cream with Pesto and Baby Spinach

25 min Keto Lunch Dairy freeLactose freeQuick & Easy
633
Calories
22.2g
Protein
57.8g
Fat
6g
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:

  1. 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
  2. Top squid with pesto, serve with arugula and tomato
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