🐙 Cold Octopus Cucumber Salad with Pimenton

Name: Cold Octopus Cucumber Salad with Pimenton
Total time: 20 min
Yield: 4 servings
Ingredients: 200 g Octopus (cooked, from jar or vacuum-sealed); 200 g Cucumber (julienned or sliced); 100 g Bell pepper (red, in strips); 50 g Onion (red, halved rings); 20 ml Olive oil; 3 g Pimenton de la Vera (smoked paprika); 10 ml Vinegar (sherry or wine); 2 g Salt

290 kcal · 20 min · 4 servings

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Ingredients

200 g Octopus (cooked, from jar or vacuum-sealed)
200 g Cucumber (julienned or sliced)
100 g Bell pepper (red, in strips)
50 g Onion (red, halved rings)
20 ml Olive oil
3 g Pimenton de la Vera (smoked paprika)
10 ml Vinegar (sherry or wine)
2 g Salt

Instructions

1. Cut the octopus into fine, bite-sized strips.
2. Slice the cucumber into thin strips or slices.
3. Cut the red bell pepper into fine strips.
4. Carefully separate the red onion slices into individual rings.
5. Put the octopus, cucumber, bell pepper, and onion in a large bowl.
6. Pour the olive oil, vinegar, and pimenton over the ingredients.
7. Season everything with salt.
8. Mix the salad gently so that the octopus does not fall apart.
9. Let the salad rest for 5 minutes so that the flavors can combine.
10. Serve the salad cold.

Nutrition per serving

kcal: 290
Protein: 32 g · Fett/Fat: 12 g · Carbs: 15 g