🐙 Octopus Salad with Arugula and Peach

Name: Octopus Salad with Arugula and Peach
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Cooked octopus (pre-cooked, head and guts removed); 150 g Arugula; 2 Stück Medium-firm peaches; 60 ml Good quality olive oil; 20 ml Lemon juice; 5 g Fine salt; 2 g Ground black pepper; 100 g Grapefruit segments (fresh or canned, drained)

380 kcal · 35 min · 4 servings

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Ingredients

400 g Cooked octopus (pre-cooked, head and guts removed)
150 g Arugula
2 Stück Medium-firm peaches
60 ml Good quality olive oil
20 ml Lemon juice
5 g Fine salt
2 g Ground black pepper
100 g Grapefruit segments (fresh or canned, drained)

Instructions

1. Wash the arugula thoroughly under cold water and dry it.
2. Cut the peaches into cubes of approx. 2 cm. Remove the grapefruit segments.
3. Cut the cooked octopus into bite-sized strips.
4. Mix the olive oil, lemon juice, salt, and pepper in a large bowl.
5. Add the arugula, peaches, grapefruit, and octopus to the bowl and gently toss everything together.
6. Serve the salad immediately on 4 plates.

Nutrition per serving

kcal: 380
Protein: 28 g · Fett/Fat: 18 g · Carbs: 25 g