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

Squid in Coconut Cream with Pesto and Spinach

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

15 min Egg-Free Keto Lunch Gluten 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
Garlic clove - 3 g (1 pcs)
Arugula - 30 g
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