Description
Dive into Tales Of A Kitchen’s fresh and zesty octopus salad recipe – a perfect mix of tender seafood and crisp veggies for a tantalizingly light meal!
Ingredients
- Fresh octopus
- Cucumbers for crunch
- Cherry tomatoes for sweetness
- Red onion for a touch of sharpness
- Olives for briny flavor
- Fresh lemon juice to tie everything together
- Slices of avocado for creaminess
- Capers for a briny punch
- Fresh herbs like parsley or basil for a burst of freshness
Instructions
- Prepare the Octopus: Begin by cleaning the octopus. Remove the beak and ink sac, if needed. Rinse it under cold water to remove salt and dirt.
- Cook the Octopus: Boil water in a large pot, adding a pinch of salt. Once boiling, add the octopus gently. Lower the heat and simmer for 30 to 40 minutes, until tender.
- Cool and Chop: After cooking, put the octopus in a colander to cool. Once cool, chop it into small pieces.
- Mix the Ingredients: In a large bowl, mix the chopped octopus with diced tomatoes, red onion, and cucumber. Add fresh parsley and a squeeze of lemon for extra flavor.
- Dress the Salad: For the dressing, mix olive oil, lemon juice, salt, and pepper. Pour it over the salad and toss gently.
- Serve: Serve your octopus salad in a beautiful dish. Add lemon wedges and fresh herbs for a nice touch.
Notes
- You can swap lemon vinaigrette with balsamic dressing for a different flavor profile.
- Leftovers are best enjoyed within 24 hours for maximum freshness.
- For a spicy kick, add chili flakes.
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg