Octopus, Avocado & Cucumber Salad Recipe
Make Octopus, Avocado & Cucumber Salad Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Preparing the Octopus
- 1
Cook the Octopus
In a large pot, bring salted water to a boil. Add the whole octopus and reduce the heat to a simmer. Cook for 45-60 minutes, or until tender. Once cooked, remove the octopus from the pot and let it cool.
- 2
Cut the Octopus
Once the octopus is cool enough to handle, cut it into bite-sized pieces and set aside.
Preparing the Salad
- 3
Chop the Vegetables
Dice the ripe avocados, slice the cucumber thinly, halve the cherry tomatoes, and finely chop the red onion. Add all the chopped vegetables to a large mixing bowl.
- 4
Add the Octopus
Add the cut octopus pieces to the bowl with the vegetables. Gently toss to combine.
- 5
Chop the Cilantro
Finely chop the fresh cilantro and sprinkle it over the salad mixture.
Making the Dressing
- 6
Mix the Dressing
In a small bowl, whisk together olive oil, fresh lemon juice, sea salt, and black pepper until well combined.
- 7
Dress the Salad
Pour the dressing over the salad and toss gently until all ingredients are coated.
Serving the Salad
- 8
Plate and Serve
Transfer the salad to a serving platter or individual bowls. Serve immediately as a refreshing appetizer or light main course.
