Octopus Salad

This octopus salad combines tender, marinated octopus with crisp vegetables and a zesty dressing, making it a refreshing and nutritious dish. Perfect for a light lunch or as an appetizer, it captures the essence of the sea with every bite.

Ingredients

• Octopus - 300 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Fill a large pot with water and bring it to a boil. Add the octopus and cook for about 30 minutes or until tender.
2. Once cooked, remove the octopus from the pot and let it cool. After cooling, slice the octopus into bite-sized pieces.
3. In a large bowl, combine the sliced octopus, cherry tomatoes, cucumber, red onion, and parsley.
4. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 240
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

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