Octopus salad

Discover the exquisite flavors of tender octopus combined with vibrant vegetables in this refreshing salad bursting with Mediterranean influences.

Ingredients:

• 910g frozen octopus, thawed and rinsed
• 1/3 cup chopped flat-leaf parsley
• 3 garlic cloves, finely chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 1 carrot, halved lengthwise and very thinly sliced crosswise
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon dried oregano

Instructions:

1. Remove and throw away the head of the octopus, then slice the tentacles into 1-inch chunks. Submerge the octopus in water in a sturdy medium-sized pot and simmer gently, without a lid, until it becomes tender, typically for 45 minutes to 1 hour.
2. Remove excess water from the octopus using a colander and let it cool down to room temperature, then move it to a bowl. Mix in the rest of the ingredients, half a teaspoon of pepper, and more sea salt according to your preference.
3. Allow the mixture to sit for about 30 minutes to enhance the flavors.

Summary:

• Calories: 1286 kcal
• Fat: 64 g
• Protein: 137 g
• Carbs: 36 g
• Potassium: 3688 mg
• Magnesium: 300 mg