Directions:
- In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
- Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
- NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.22 Kcal (993 kJ) | ||
| Calories from fat | 136.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 23% | |
|---|---|---|---|
| Cholesterol | 59.15mg | 20% | |
| Sodium | 88.84mg | 4% | |
| Potassium | 498.56mg | 11% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 19.13g | 38% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 7.3mg | 41% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150.59 Kcal (630 kJ) | ||
| Calories from fat | 86.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 23% | |
|---|---|---|---|
| Cholesterol | 37.55mg | 20% | |
| Sodium | 56.4mg | 4% | |
| Potassium | 316.51mg | 11% | |
| Total Carbs | 2.48g | 1% | |
| Sugars | 0.46g | 3% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 12.14g | 38% | |
| Vitamin C | 4.4mg | 12% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 4.6mg | 41% | |
| Calcium | 11.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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