OCTOPUS SALAD

When I was in Greece, I absolutely fell in love with grilled octopus dishes. And since cooking octopus from scratch was pretty intimidating, I tried to stock up on as much octopus as I possibly could. My absolute favorite has always been, and still is, a simple tasty tender grilled octopus with roasted or boiled potatoes or an octopus salad. Back at home it is such a treat cause this delicatessen can be quite pricey so, clearly, I had to learn how to make it myself so I can have it more often and anytime I wanted. And as it turns out, not only it is super simple and easy to make octopus but also can be made in advance!

Octopus is high in iron and selenium and provides an entire daily requirement of vitamin B-12. And in combination with healthy greens and vegetables it can fuel you up for the day and provide your body with necessary minerals and nutrients.

Remove the beak, eyes, tentacles, intestines and ink sac (or you can ask fishmonger do it for you) and wash octopus thoroughly.

Nutrition Facts

OCTOPUS SALAD

Amount Per Serving (10 oz)

Calories 448 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Cholesterol 112mg37%

Sodium 561mg24%

Potassium 1385mg40%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 5g6%

Protein 37g74%

Vitamin A 1315IU26%

Vitamin C 33.3mg40%

Calcium 179mg18%

Iron 13.1mg73%

* Percent Daily Values are based on a 2000 calorie diet.

Prep Time30

Cook Time10

Total Time40

Course: Main Course, Salad

Cuisine: Mediterranean

Servings:

Calories: 448kcal

Ingredients

For the octopus

2 lbs octopus fresh and raw, cleaned, tentacles cut
1 white onion small
1 celery stalk
2 cloves garlic
salt, pepper to taste

For the salad

2 cups arugula
2 tomatoes diced
1 english cucumber sliced
1/4 cup red onion diced
1 avocado sliced
2 TBS goat cheese raw, organic

For the dressing

1/4 cup olive oil extra virgin
1 TBS lemon juice
1 clove garlic minced
salt, pepper to taste

US Customary - Metric

Instructions

For the salad

In a large bowl, combine arugula, tomatoes, cucumbers, onion, avocado and goat cheese and mix. Add dressing and toss to combine.

For the dressing

In a small bowl, whisk all the ingredients to combine.

For the octopus

Place octopus, onion, garlic and celery, salt and pepper in a pot, cover fully with water and bring to a boil. Boil for 30 minutes or until tender and can be easily pierced with a fork.
Remove octopus from the water, discard any slimy skin on tentacles and rinse.
Preheat gas to medium-high heat and brush grill grade with ghee to avoid sticking.
Grill octopus 3-5 minutes per side until charred.
Remove from the heat and slice each tentacle into 4-5 pieces.
Add sliced grilled octopus pieces to the salad. Mix well and serve.

Nutrition