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🍽️ Fresh Octopus and Vegetable Salad

142 kcal · 30 min · 4 servings

Fresh Octopus and Vegetable Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the octopus thoroughly under running water.
  2. 2. Place the octopus in a large pot.
  3. 3. Pour in about 2 liters of water.
  4. 4. Add one tablespoon of salt and the vinegar to the water.
  5. 5. Bring the liquid to a boil.
  6. 6. Reduce the heat to a low setting.
  7. 7. Cover the pot halfway.
  8. 8. Let the octopus simmer gently for 1 to 1.5 hours.
  9. 9. Add the herbs to the pot when there are 15 minutes of cooking time left.
  10. 10. Test the doneness with a fork.
  11. 11. If the fork pulls out of the meat easily, the octopus is done.
  12. 12. Remove the octopus from the cooking broth.
  13. 13. Let the octopus cool down to room temperature.
  14. 14. Peel the cucumber while the octopus cools.
  15. 15. Cut the cucumber in half lengthwise.
  16. 16. Remove the core of the cucumber.
  17. 17. Cut the cucumber into small cubes.
  18. 18. Wash the tomatoes.
  19. 19. Cut the tomatoes into quarters.
  20. 20. Remove the core of the tomatoes.
  21. 21. Cut the tomatoes into cubes as well.
  22. 22. Peel the garlic.
  23. 23. Finely chop the garlic.
  24. 24. Place the garlic in a bowl.
  25. 25. Add the lemon juice.
  26. 26. Take 3 to 4 tablespoons of the octopus cooking broth.
  27. 27. Add the broth to the marinade.
  28. 28. Add the honey.
  29. 29. Stir the marinade well.
  30. 30. Cut the cooled octopus into small pieces.
  31. 31. Add the octopus pieces to the marinade.
  32. 32. Add the prepared vegetables to the marinade.
  33. 33. Cover the bowl.
  34. 34. Place the bowl in the refrigerator for at least 2 hours.
  35. 35. Take the bowl out of the refrigerator.
  36. 36. Add the oil.
  37. 37. Add the parsley.
  38. 38. Mix everything well.
  39. 39. Season the salad with salt and pepper to taste.
  40. 40. Fill the salad into jars if you wish.

Nutrition per serving