Octopus Salad

🛒 Ingredients

• Octopus 100 g · 80 kcal
• Potatoes 80 g · 60 kcal
• Cherry Tomatoes 50 g · 10 kcal
• Red Onion 20 g · 8 kcal
• Black Olives 15 g · 20 kcal
• Fresh Parsley 5 g · 2 kcal
• Olive Oil 15 g · 130 kcal
• Lemon Juice 10 g · 2 kcal
• Garlic 5 g · 7 kcal

👨‍🍳 Instructions

1. To prepare the octopus, bring a large pot of salted water to a rolling boil. Dip the octopus into the boiling water three times for a few seconds each to tenderize it, then fully submerge and cook for 60-90 minutes until very tender when pierced with a fork.
2. While the octopus cooks, boil the potatoes in their skins until tender, then peel and dice them. In a large bowl, combine the diced potatoes, cherry tomatoes (halved), thinly sliced red onion, pitted black olives, and chopped fresh parsley.
3. Once the octopus is cooked, drain it and let it cool slightly. Cut the octopus into bite-sized pieces and add it to the bowl with the other salad ingredients.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and freshly ground black pepper to make the dressing. Pour the dressing over the salad ingredients and toss gently to combine.
5. For best flavor, let the Salade de Poulpe chill in the refrigerator for at least 30 minutes before serving. Serve cold as a refreshing appetizer or light main course.