Octopus Salad

🛒 Ingredients

• Octopus, cooked 150 g · 180 kcal
• Celery stalk 50 g · 8 kcal
• Red onion 30 g · 12 kcal
• Fresh parsley 5 g · 2 kcal
• Lemon juice 15 g · 4 kcal
• Extra virgin olive oil 15 g · 133 kcal

👨‍🍳 Instructions

1. Clean the octopus thoroughly; typically, it is boiled in unsalted water with a bay leaf or cork until very tender, usually 45-90 minutes depending on size.
2. Once cooked, drain the octopus and let it cool completely; then cut it into bite-sized pieces.
3. Finely dice the celery and thinly slice the red onion, then finely chop the fresh parsley.
4. In a large bowl, combine the cooled octopus, diced celery, sliced red onion, and chopped parsley.
5. Drizzle generously with extra virgin olive oil and fresh lemon juice, then season with a pinch of salt and freshly ground black pepper to taste.
6. Toss everything gently to combine and allow the flavors to meld for at least 15 minutes before serving at room temperature or slightly chilled.