Octopus and Peach Salad recipe - ingredients, nutrition and when to eat it
A refreshing salad of pleasantly chewy octopus and sweet peach served over baby greens.
A refreshing salad of pleasantly chewy octopus and sweet peach served over baby greens. It's perfect for a hot summer lunch or a light dinner, and the lemon dressing brings out the flavors of each ingredient.
Salads & light · 15 minutes to cook
Tips: Octopus can become tough if blanched for too long. If it is already cooked, warming it in boiling water for just 30 seconds is enough.
Tips: Very ripe peaches can easily break apart when mixed, so add them last and toss gently.
Tips: Add the dressing just before serving to keep the baby greens crisp.
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Ingredients (1 serving)
- Octopus — 100 g
- Peach — 0.5 pc
- Baby greens — 2 handful
- Cucumber — 0.3 pc
- Cherry tomatoes — 4 pc
- Lemon — 0.3 pc
- Olive oil — 1 Tbsp
- Vinegar — 1 Tbsp
- Honey — 1 tsp
- Salt — 0.3 tsp