Octopus Salad recipe - ingredients, nutrition and when to eat it
A refreshing salad of tender blanched octopus with cherry tomatoes and onion. It’s perfect for a light lunch or dinner on a hot day.
Salads & light · 15 minutes to cook
Nutrition (per 281.3g serving): 166.1 kcal · protein 18.1g · carbohydrate 9.7g · fat 6g · sodium 624.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Octopus can become tough if boiled for too long.
Tips: If the onion tastes too sharp, soak it in cold water for 5 minutes, then drain it well.
Tips: Drizzle on the dressing just before serving so the vegetables stay crisp.
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Ingredients (1 serving)
- Octopus — 100 g
- Cherry tomatoes — 8 pc
- Onion — 0.3 pc
- Lettuce — 3 sheet
- Olive oil — 1 tsp
- Lemon — 0.3 pc
- Vinegar — 2 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.3 g