Octopus Salad

Name: Octopus Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 carrot, halved lengthwise and very thinly sliced crosswise; 1 celery rib, halved lengthwise and thinly sliced crosswise; 79 milliliters chopped flat-leaf parsley; 3 garlic cloves, finely chopped; 59 milliliters fresh lemon juice; 59 milliliters extra-virgin olive oil; 0 teaspoons dried oregano; 1 teaspoons fine sea salt

Octopus Salad is a gluten free, primal, and whole 30 side dish. One serving contains 68 calories, 0g of protein, and 7g of fat. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up carrot, lemon juice, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.

Ingredients you will need

Octopus

Water

Equipment you will use

Pot

Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.

Ingredients you will need

Sea Salt