Grilled Octopus Salad

This Grilled Octopus Salad is a delightful fusion of tender, smoky octopus and fresh, crisp vegetables, finished with a zesty dressing that captures the essence of French BBQ. Served chilled, it's a refreshing and elegant dish perfect for any occasion.

Ingredients

• Octopus - 500 grams
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/2 small, thinly sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by boiling the octopus in a large pot of salted water for about 40 minutes until tender. Allow the octopus to cool slightly before handling.
2. Once cooled, cut the octopus tentacles into bite-sized pieces.
3. In a bowl, mix together olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper to create the dressing.
4. Preheat the grill to medium-high heat. Toss the octopus pieces in the dressing and grill for about 3-4 minutes on each side until lightly charred.
5. In a large mixing bowl, combine the grilled octopus, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
6. Drizzle any remaining dressing over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
7. Serve the salad chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 75 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

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

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