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Ingredients
- 2 rametti di prezzemolo fresco le foglioline lavate ed asciugate
- ½ spicchio di aglio
- 20 g di olio extravergine di oliva
- 500 g di seppioline pulite
- 2 pizzichi di sale
- 200 g di cetriolo pelato e a tocchetti (2 cm)
- 100 g di polpa di avocado maturo, a dadini (2 cm)
- 20 g di scalogno
- 3 foglie di menta fresca lavate
- 1 pizzico di pepe nero macinato
- olive nere denocciolate q.b.
- Nutrition
- per 1 porzione
- Calories
- 227 kcal / 950 kJ
- Protein
- 19.4 g
- Fat
- 15.4 g
- Carbohydrates
- 2.6 g
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