Easy Octopus Salad

Name: Easy Octopus Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 people people
Cuisine: Mediterranean
Ingredients: 800g–1 kg octopus, cleaned; 2 tbsp olive oil; Zest of 1 lime; Juice of 1 lime; 1 red chilli (half finely chopped, half thinly sliced); 2 cloves garlic, minced; Salt and freshly ground black pepper, to taste; Mixed salad greens (about 120–150g); 1 small red onion, thinly sliced; Cherry tomatoes, halved (about 200g); Fresh coriander or parsley, chopped (optional, for garnish)

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

Serves

4 people people

Prep

15 minutes mins

Cook

10 minutes mins

Difficulty

Easy

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

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

Method

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.
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.
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.
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.

Featured Product

Frozen Baby Octopus

$21.00 $18.00

Nutrition (per serving)

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

% Daily Value*

Calories 290 kcal (14% DV)
Total Fat 15.0 g (19.23% DV)
Total Carbohydrate 8.0 g (2.91% DV)
Protein 32.0 g (64.0% DV)

*Based on a 2,000 kcal daily diet.

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