Vegan Octopus Salad

This Vegan Octopus Salad is a refreshing and flavorful twist on a classic Lebanese seafood dish, featuring tender, marinated jackfruit that mimics the texture of octopus. Tossed with vibrant vegetables and a zesty dressing, it's a delightful dish perfect for warm weather or any gathering.

Ingredients

• Canned young green jackfruit in brine - 400 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Lemon juice - 30 ml
• Olive oil - 15 ml
• Garlic - 1 clove, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Capers - 2 tablespoons, rinsed

Steps

1. Drain and rinse the canned jackfruit under cold water, then cut it into smaller pieces to resemble octopus tentacles.
2. In a pot, bring water to a boil and add the jackfruit pieces. Cook for about 10 minutes until tender, then drain and let cool.
3. In a large bowl, combine the cherry tomatoes, cucumber, red onion, parsley, mint, and capers.
4. In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, black pepper, and paprika to create the dressing.
5. Once the jackfruit has cooled, add it to the bowl with the vegetables and pour the dressing over the top.
6. Gently toss all ingredients together until well combined and let the salad marinate for at least 10 minutes before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from fresh vegetables, supporting overall wellness.

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