Description
Enjoy a delightful and fresh Easy Octopus Salad that bursts with flavors, making it a perfect dish for any occasion.
Ingredients
Scale
For the Octopus:
- 1.5–2 kg Frozen octopus
- 2 Bay leaves
- 1 tbsp Peppercorns
For the Salad:
- 1/4 Onion chopped
- 1 Bio lemon Lemon juiced and zested
- 1 cup Olives pitted
- 1/2 Red onion finely diced
- 1 clove Garlic
- 1 tbsp Parsley finely chopped
- 1/4 Chili finely diced
For the Dressing:
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
- 1/2 tsp Lemon zest
Instructions
- Preparation Steps: Fill a large pot with water until half full and bring to a roaring boil. Using metal tongs, dip the frozen octopus into the boiling water for 5 seconds and repeat this dipping process three more times. Add the bay leaves, peppercorns, quartered onion, and lemon wedges to the pot. Cover and simmer for 45 to 60 minutes. Allow the octopus to cool completely in the pot with cooking water for at least 2 hours or refrigerate overnight. Transfer the octopus to a mixing bowl, peel off the skin, and cut the tentacles into bite-sized pieces. Chop the olives, red onion, garlic, and chili. Add to the bowl with the octopus. Whisk together olive oil, lemon juice, and lemon zest in a smaller bowl. Season with salt and pepper to taste. Pour the dressing over the octopus and veggies, stir gently, and serve.
Notes
- Optional: Garnish with additional parsley for a fresh pop of color.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg