Octopus Salad

This Kosher Greek Octopus Salad features tender octopus marinated with fresh herbs, lemon, and olive oil, creating a refreshing and vibrant dish. Perfect for a light lunch, it's a delightful combination of flavors and textures that pays homage to Mediterranean cuisine.

Ingredients

• Octopus - 300 grams (cleaned and cut into bite-sized pieces)
• Fresh parsley - 30 grams (finely chopped)
• Red onion - 50 grams (thinly sliced)
• Cherry tomatoes - 150 grams (halved)
• Cucumber - 100 grams (diced)
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring salted water to a boil. Add the octopus and cook for about 20-25 minutes until tender.
2. Once cooked, remove the octopus from the pot and let it cool slightly. Then chop it into bite-sized pieces.
3. In a large mixing bowl, combine the chopped octopus, parsley, red onion, cherry tomatoes, and cucumber.
4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to combine all the ingredients.
6. Serve immediately or refrigerate for 15 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in protein, supporting muscle health and recovery.
• Contains omega-3 fatty acids, which are beneficial for heart health.

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