Best Scungilli Salad

1. OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).

2. Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.

3. Refrigerate for 30 minutes to let the flavors meld and enjoy!

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Nutrient	Quantity
Total fats	29.5962 g
Protein	91.6315 g
Carbohydrates	12.0529 g
Energy	697.3507 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2878 g
Water	553.3066 g
Aspartic acid	0.2307 g
Calcium, Ca	608.4988 mg
Lutein + zeaxanthin	368.5363 g
Fiber, total dietary	3.6772 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	348.315 g
Niacin	5.5001 mg
Vitamin A, RAE	164.3594 g
Arginine	0.1106 g
Riboflavin	0.7765 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.3297 g
Sodium, Na	414.61 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4085 g
Total lipid (fat)	29.5962 g
Manganese, Mn	0.3096 mg
Fructose	1.5069 g
Proline	0.0407 g
Fatty acids, total saturated 16:0	3.5355 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.8945 g
Choline, total	307.7259 mg
Sugars, total	5.2213 g
Serine	0.0448 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.6963 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.7399 mg
Selenium, Se	77.1179 g
Ash	6.719 g
Fatty acids, total saturated 18:1 undifferentiated	19.6277 g
Pantothenic acid	0.4297 mg
Phenylalanine	0.0482 g
Copper, Cu	1.2185 mg
Betaine	0.2862 mg
Thiamin	0.6101 mg
Retinol	136 g
Methionine	0.0086 g
Iron, Fe	7.0042 mg
Carbohydrate, by difference	12.0529 g
Phosphorus, P	871.5352 mg
Folate, total	129.8635 g
Tocopherol, gamma	0.2618 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.115 g
Alanine	0.0497 g
Cholesterol	226.6667 mg
Valine	0.0545 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.9036 g
Glycine	0.0494 g
Carotene, alpha	0.1132 g
Glucose (dextrose)	2.0894 g
Fatty acids, total saturated 14:0	0.0138 g
Zinc, Zn	4.8451 mg
Isoleucine	0.0402 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	3.7362 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0668 g
Tocotrienol, alpha	0.0497 mg
Vitamin A, IU	1033.7702 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	129.8635 g
Tryptophan	0.023 g
Vitamin C, total ascorbic acid	12.2288 mg
Phytosterols	79.879 mg
Galactose	0.6153 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0255 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	55.4726 g
Fatty acids, total saturated	4.401 g
Histidine	0.0275 g
Fatty acids, total monounsaturated	20.1545 g
Threonine	0.0438 g
Folate, food	129.8635 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	1.0271 g
Vitamin E (alpha-tocopherol)	6.5154 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	114.0832 mg
Lysine	0.0672 g
Potassium, K	1506.2734 mg
Cystine	0.0091 g
Fluoride, F	6.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Sea salt	1 teaspoon	403.4667	0	2.2667
Olive oil	2 tablespoons	238.68	0	27
Celery	2 stalks	20.48	3.8016	0.2176
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	403.4667	0	2.2667
red pepper flake	0	403.4667	0	2.2667
red onion	0.5 cup	32	7.472	0.08
black olive	8 ounces	403.4667	0	2.2667
italian parsley	2 tablespoons	403.4667	0	2.2667
scungilli	16 ounces	403.4667	0	2.2667