Mediterranean Octopus Salad

A light, protein-packed meal featuring tender octopus, fresh vegetables and classic Mediterranean flavors.

20g

Protein

14g

Carbs

9g

Fat

Medium

Difficulty

1 serving = 1 1/2 cup

Recipe is for 4 servings

Ingredients

  • 3 cups (1 1/2 lbs) cooked octopus, chopped
  • 1 1/2 cups tiny potatoes
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 cloves garlic, minced
  • 1 cup shallot, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, zest and juice
  • 1/4 cup red wine vinegar
  • 1/2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  • Add whole potatoes to a pot of salted water and bring to a boil. Simmer until tender when pierced with a fork. Drain and let cool, then slice in half or quarters.
  • While potatoes cook, combine octopus, olives, garlic, shallot, parsley, lemon zest and juice, red wine vinegar, olive oil, salt and pepper in a large bowl.
  • Once potatoes are cooled, add them to the bowl and toss to combine.
  • Let marinate for at least 15 mins, or up to overnight.
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