Octopus Salad Recipe
This octopus salad is the ideal summer starter and is brimming with Mediterranean flavors.
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Course: Appetizer
Cuisine: American
Keyword: Octopus Salad Recipe
Servings: 4
Calories: 344kcal
- 12 oz octopus tentacles
- ½ cup cherry tomatoes
- ½ cup pitted kalamata
- 1 galic clove
- ½ cup chopped cilantro
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 tbsp lemon juice
- 3 tbsp olive oil
The octopus tentacles should be removed from the packaging and placed on paper towels to absorb any excess liquid.
Octopus should be cut into bite-sized pieces. Put them in a salad bowl made of glass or ceramic. Include the remaining components. To coat, toss gently.
For the best results, cover the salad and let it sit at room temperature for 20 minutes so the flavors may mingle before serving.Remix, then dish out.
Calories: 344kcal | Carbohydrates: 8g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Sodium: 1031mg | Fiber: 1g | Sugar: 1g