Octopus, Potato, and Arugula Salad recipe - ingredients, nutrition and when to eat it
A Mediterranean-style salad of cooked octopus and tender potatoes with arugula. Tangy balsamic and olive oil bring out the ingredients’ delicate flavors.
A Mediterranean-style salad of cooked octopus and tender potatoes with arugula. Tangy balsamic and olive oil bring out the ingredients’ delicate flavors. Enjoy a plate for lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: Don’t boil the potatoes for too long, so they hold their shape.
Tips: Add the arugula just before serving so the leaves don’t wilt.
Tips: If the octopus is salty, leave out the salt and adjust the seasoning.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Octopus — 100 g
- Potato — 1 pc
- Arugula — 1 handful
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Lemon juice — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g