Octopus Salad

Ingredients for Octopus Salad

• 900g frozen octopus, thawed and rinsed

• 1/3 cup chopped flat-leaf parsley

• 3 garlic cloves, finely chopped

• 1 celery rib, halved lengthwise and thinly sliced crosswise

• 1 carrot, halved lengthwise and very thinly sliced crosswise

• 60ml extra-virgin olive oil

• 60ml fresh lemon juice

• 1/2 teaspoons fine sea salt

• 1/4 teaspoons dried oregano

How to make Octopus Salad

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.

Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoons pepper, and additional sea salt to taste.

Let stand 30 minutes for flavours to develop.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.