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Octopus Salad

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  Octopus 2 1⁄4 Pound (1 Piece Weighing Approximately 1 Kilogram)
  Garlic 4 Clove (20 gm)
  Olive oil 45 Milliliter (3 Tablespoon)
  Lemon juice 1 Tablespoon (Juice Extracted From 1 Lemon)
  Fresh basil sprig 5 , coarsely chopped
  Pepper To Taste

1. Clean the octopus, remove its ink sac and rinse well under running water. Place in a saucepan and cook, without water, over a low heat until red and tender. Drain, cut into small pieces and place in a salad bowl.
2. Peel and crush the garlic. In a small bowl, mix the garlic, lemon juice and oil. Season with pepper. Pour the sauce over the chopped octopus, and leave in the refrigerator for 1/2 hour. Before serving, sprinkle with chopped fresh basil leaves.

Recipe Summary

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1270 Calories from Fat 495

% Daily Value*

Total Fat 56 g85.8%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 489.9 mg163.3%

Sodium 2361.1 mg98.4%

Total Carbohydrates 31 g10.2%

Dietary Fiber 0.59 g2.4%

Sugars 0.6 g

Protein 154 g307.3%

Vitamin A 36% Vitamin C 108.5%

Calcium 58.7% Iron 304.7%

*Based on a 2000 Calorie diet

Octopus Salad Recipe