Description
A refreshing and simple octopus salad featuring tender octopus, bright lemon, and fresh parsley. Perfect for a light meal or appetizer.
Ingredients
Scale
- 1 lb cooked octopus, tentacles and pieces
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- Salt to taste
- Black pepper to taste
- Optional: Cherry tomatoes, halved; Kalamata olives, pitted and halved
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper.
- Add the cooked octopus pieces to the bowl.
- If using, add cherry tomatoes and Kalamata olives.
- Gently toss to coat the octopus and other ingredients with the dressing.
- Let the salad marinate for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Ensure the octopus is fully cooked and tender before preparing the salad.
- Adjust lemon juice and seasoning to your preference.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Octopus Salad, Lemon Parsley, Seafood Salad, Mediterranean, Healthy, Easy Recipe, Spanish Cuisine, Carmen Velasco