Grilled Octopus Salad

This Grilled Octopus Salad combines tender, smoky octopus with fresh, vibrant vegetables, creating a delightful balance of flavors. Perfectly seasoned and drizzled with a zesty lemon vinaigrette, it's an ideal dish for a light yet satisfying meal.

Ingredients

• Octopus - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Fresh parsley - 2 tablespoons, chopped
• Lemon wedges - for serving

Steps

1. Start by cleaning the octopus; remove the beak and innards if not pre-cleaned.
2. In a large pot, bring water to a boil and add the octopus. Cook for 30 minutes until tender.
3. While the octopus is cooking, prepare the marinade by mixing olive oil, minced garlic, lemon juice, paprika, salt, and black pepper in a bowl.
4. Once cooked, remove the octopus from the pot, let it cool slightly, and then cut it into manageable pieces.
5. Toss the octopus pieces in the marinade and let them sit for 10 minutes.
6. Preheat a grill or grill pan over medium-high heat.
7. Grill the marinated octopus pieces for 3-4 minutes on each side until charred and heated through.
8. In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley.
9. Add the grilled octopus to the salad mixture and gently toss to combine.
10. Serve the salad with lemon wedges on the side.

Nutrition

• Calories: 290
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in omega-3 fatty acids, promoting heart health.

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