Octopus Salad

🛒 Ingredients

• Octopus 150 g · 120 kcal
• Red Onion 30 g · 12 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Cucumber 40 g · 6 kcal
• Celery Stalk 20 g · 3 kcal
• Fresh Parsley 5 g · 2 kcal
• Lemon Juice 15 g · 4 kcal
• Extra Virgin Olive Oil 15 g · 130 kcal
• Garlic Clove 3 g · 4 kcal

👨‍🍳 Instructions

1. Clean the octopus thoroughly. In a large pot, bring water to a boil and cook the octopus for 45-60 minutes until very tender; a wine cork added to the water can help tenderize it.
2. Once cooked, remove the octopus from the water and let it cool. Discard the cooking water, then dice the cooled octopus into bite-sized pieces.
3. In a large bowl, combine the diced octopus, thinly sliced red onion, halved cherry tomatoes, diced cucumber, finely chopped celery, and minced garlic.
4. Add fresh parsley, lemon juice, and extra virgin olive oil to the bowl. Toss gently to combine all ingredients.
5. Season with salt and freshly ground black pepper to taste. For best flavor, refrigerate for at least 30 minutes before serving.