Grilled Octopus Salad

Ingredients

• 1.5 kg (3.3 lbs) octopus 1.5 kg (3.3 lbs) octopus
• 2 lemons, juiced 2 lemons, juiced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large pot, bring water to a boil. Add the octopus and cook for 30 minutes until tender.
3. 3.
   Remove the octopus from the pot and let it cool slightly. Cut the octopus into bite-sized pieces.
4. 4.
   In a bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
5. 5.
   Place the octopus pieces on the preheated grill and cook for 3-4 minutes per side until nicely charred.
6. 6.
   Transfer the grilled octopus to a large bowl and pour the citrus dressing over it. Toss gently to coat.
7. 7.
   Add the diced tomatoes, cucumber, and red onion to the bowl with the octopus. Mix well.
8. 8.
   Garnish with fresh parsley and serve the Grilled Octopus Salad chilled.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before cooking. Thaw it completely before boiling or grilling.
• Lemon — Roll the lemons on a hard surface before juicing to extract maximum juice.

Tips & Tricks

• Marinate the octopus for at least 1 hour before grilling to enhance the flavor.
• If you prefer a milder garlic flavor, you can roast the minced garlic in a pan with olive oil before adding it to the dressing.
• Serve the salad on a bed of fresh greens for an extra burst of freshness.

Serving advice

Serve the Grilled Octopus Salad as a refreshing appetizer or a light main course. It pairs well with crusty bread and a glass of chilled white wine.

Presentation advice

Arrange the salad on a large platter, placing the grilled octopus pieces on top of the colorful vegetable medley. Garnish with a sprinkle of fresh parsley for an added pop of green.