Vegan Octopus Salad

This Vegan Octopus Salad offers a delightful combination of textures and flavors, mimicking the traditional Greek seafood dish while being completely plant-based. Featuring tender marinated mushrooms and a vibrant array of fresh vegetables, it’s a refreshing and satisfying meal.

Ingredients

• King oyster mushrooms - 200 grams
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Red onion - 1 small, thinly sliced
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Kalamata olives - 50 grams, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by cleaning the king oyster mushrooms and slicing them into rings to resemble octopus tentacles.
2. In a pan over medium heat, add 1 tablespoon of olive oil and sauté the mushroom slices for about 10 minutes until they become tender and slightly golden.
3. Remove the mushrooms from heat and let them cool slightly before marinating them in a bowl with lemon juice, dried oregano, salt, and black pepper. Allow to marinate for at least 10 minutes.
4. While the mushrooms are marinating, prepare the vegetables: slice the red onion, dice the cucumber, and halve the cherry tomatoes.
5. In a large mixing bowl, combine the marinated mushrooms, red onion, cucumber, cherry tomatoes, and Kalamata olives.
6. Drizzle the remaining tablespoon of olive oil and add chopped parsley to the salad. Toss everything together gently until well mixed.
7. Taste and adjust seasoning if needed, then serve chilled or at room temperature.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 24 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from fresh vegetables.
• High in fiber, promoting digestive health.

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