Seafood Recipes

Easy OctopusSalad

Fresh, tender premium octopus paired with crisp veggies in a light dressing. Quick, tasty, and satisfying. Order premium octopus from Pearl Seafoods!

Easy Octopus Salad
4 People
Serves
15 Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Mediterranean
Cuisine
ABOUT THIS

About This Recipe

Discover how to make an easy octopus salad that’s bursting with fresh, vibrant flavours. Tender baby octopus combines perfectly with a zesty lime dressing and crisp greens to create a light, delicious dish. Whether for a quick lunch or a gourmet dinner, this recipe is sure to impress. Pearl Seafoods ensures you get premium-quality octopus, ideal for creating restaurant-worthy meals at home. Follow our step-by-step instructions and enjoy the ultimate seafood salad. Order fresh baby octopus online from Pearl Seafoods for reliable delivery in Sydney.

Ingredients

  1. 800g–1 kg octopus, cleaned
  2. 2 tbsp olive oil
  3. Zest of 1 lime
  4. Juice of 1 lime
  5. 1 red chilli (half finely chopped, half thinly sliced)
  6. 2 cloves garlic, minced
  7. Salt and freshly ground black pepper, to taste
  8. Mixed salad greens (about 120–150g)
  9. 1 small red onion, thinly sliced
  10. Cherry tomatoes, halved (about 200g)
  11. Fresh coriander or parsley, chopped (optional, for garnish)

Method

  1. Finely chop half of the chilli and thinly slice the rest. In a bowl, mix the finely chopped chilli with garlic, lime zest, half the lime juice, and half the olive oil. Season with salt and pepper, then add the octopus and toss until well coated. Cover and refrigerate for 10 minutes to marinate.
  2. In the meantime, combine the diced mango, avocado, onion, coriander, and the remaining lime juice and olive oil in a separate bowl. Season with salt and pepper to taste, then set aside.
  3. Heat a barbecue or chargrill pan over medium-high heat. Grill the octopus in batches, if necessary, for 5-6 minutes, turning frequently, until charred and cooked through. Remove from the grill and cut into bite-sized pieces.
  4. Combine the grilled octopus and baby spinach with the mango mixture in a large bowl. Gently toss to mix. Serve the salad topped with the sliced chilli and lime wedges on the side.
From Our Kitchen

Chef's Tip

For the best octopus salad, cook the octopus over high heat just until lightly charred while keeping the inside tender and juicy. The balance of smoky grilled octopus with fresh lime, chilli, and crisp salad ingredients is what gives this dish its vibrant flavour. Allow the octopus to rest for a minute after grilling before tossing through the salad so the juices stay locked into the meat instead of watering down the dressing. Serve immediately while the octopus is still warm against the cool fresh salad for the perfect contrast in texture and flavour.

FEATURED

Featured Product

Frozen baby octopus arranged on black slate with crushed ice and lemon

Frozen Baby Octopus

2kg

Tender baby octopus, flash-frozen to keep it sweet and clean-tasting,...

$42.00 2kg
$21.00 $42.00 2kg
VIEW PRODUCT
NUTRITION

Nutrition Per Serving

  • Calories 290 kcal
  • Total Fat 15.0 g
  • Total Carbohydrate 8.0 g
  • Protein 32.0 g
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