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.

Cook the Octopus

Once the octopus is cool enough to handle, cut it into bite-sized pieces and set aside.

Cut the Octopus

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.

Chop the Vegetables

Add the cut octopus pieces to the bowl with the vegetables. Gently toss to combine.

Add the Octopus

Finely chop the fresh cilantro and sprinkle it over the salad mixture.

Chop the Cilantro

In a small bowl, whisk together olive oil, fresh lemon juice, sea salt, and black pepper until well combined.

Mix the Dressing

Pour the dressing over the salad and toss gently until all ingredients are coated.

Dress the Salad

Transfer the salad to a serving platter or individual bowls. Serve immediately as a refreshing appetizer or light main course.

octopus, avocado & cucumber salad

Recipe information

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