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🐙 Light Octopus Mediterranean Salad

310 kcal · 15 min · 4 servings

Ingredients

• 300 g Octopus (cooked, jar/supermarket)
• 150 g Pepper (red, fresh)
• 150 g Pepper (yellow, fresh)
• 200 g Tomatoes (cherry)
• 100 g Onion (red)
• 40 ml Olive oil (extra virgin)
• 20 ml Lemon juice
• 1 Zehe Garlic
• 10 g Basil (fresh)
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Wash the peppers and tomatoes. Cut the peppers into thin strips (julienne). Halve the cherry tomatoes.
2. 2. Slice the red onion into very thin rings. Soak them in cold water for 2 minutes to mellow the sharpness. Drain well.
3. 3. Rinse the octopus briefly and cut it into bite-sized pieces or small rings.
4. 4. Press the garlic clove or chop it finely. Mix the olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
5. 5. Mix the octopus, peppers, tomatoes, and onions in a large serving bowl.
6. 6. Pour the dressing over the salad. Roughly chop the basil leaves and fold them into the salad. Serve immediately.

Nutrition per serving

• kcal: 310
• Protein: 32 g · Fett/Fat: 12 g · Carbs: 14 g