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Ingredients
14 to 16 ounces cooked, cooled octopus (recipe follows)
1 small red onion, sliced thin
½ cup chopped celery
1 tablespoon drained capers
2 tablespoons sliced pitted calamata olives
3 tablespoons extra-virgin olive oil
1 ½ tablespoons good-quality red wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon flat-leaf parsley, leaves only, coarsely chopped
1 bunch arugula, rinsed and dried
Nutritional analysis per serving (4 servings)
4 grams carbs; 116 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 235 milligrams sodium; 2 grams protein; 2 grams sugar
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.