Insalata di Polpo

Insalata di Polpo is a refreshing Italian octopus salad that showcases the delicate flavors of the sea, paired with vibrant vegetables. This low-carb dish is perfect for a light lunch, offering a delightful combination of textures and tastes.

Ingredients

• Octopus - 300 grams
• Cherry tomatoes - 150 grams
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Fresh parsley - 2 tablespoons, chopped
• Extra virgin olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil. Add the octopus and cook for 25 minutes until tender.
2. Once cooked, remove the octopus from the pot and let it cool. Once cooled, cut the octopus into bite-sized pieces.
3. In a large bowl, combine the diced cucumber, halved cherry tomatoes, and sliced red onion.
4. Add the octopus pieces to the vegetable mixture.
5. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Garnish with chopped parsley and serve immediately or chill for 30 minutes for enhanced flavors.

Nutrition

• Calories: 220
• Protein: 27 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein, aiding muscle repair and growth.
• Contains healthy fats from olive oil, promoting heart health.

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