Marinated Octopus Salad
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 14 to 16ounces cooked, cooled octopus (recipe follows)
- 1small red onion, sliced thin
- ½cup chopped celery
- 1tablespoon drained capers
- 2tablespoons sliced pitted calamata olives
- 3tablespoons extra-virgin olive oil
- 1½tablespoons good-quality red wine vinegar
- Salt and freshly ground black pepper to taste
- 1tablespoon flat-leaf parsley, leaves only, coarsely chopped
- 1bunch arugula, rinsed and dried
Nutritional analysis per serving (4 servings)
116 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
- Step 2
Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
- Step 3
Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.
Private Notes
Comments
It says cooked an cooled octopus recipe follows but there is no recipe... I had to look it up on another recipe...
A very nice, refreshing mediterranean salad. I added tomato and a squeez of lemon. I have made a note that it will work beautifully with grilled shrimp or squid.
Great Salad! I’ve added half pepper chopped into small squares and it compliments nicely.
It says cooked an cooled octopus recipe follows but there is no recipe... I had to look it up on another recipe...
A very nice, refreshing mediterranean salad. I added tomato and a squeez of lemon. I have made a note that it will work beautifully with grilled shrimp or squid.