Grilled Octopus Salad
Tender grilled octopus tossed with white beans, tomatoes, and fresh herbs in a bright lemon vinaigrette for an elegant Mediterranean lunch.
40minutes
4servings
320calories
38gprotein
$3.60per serving
Ingredients (serves 4)
- 1.5 lb octopus
- 1 can white beans
- 2 tomatoes
- 1 red onion
- 0.25 cup parsley
- 3 tablespoons olive oil
- 2 lemons
- 4 cloves garlic
- 1 teaspoon red pepper flakes
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Boil octopus in salted water for 30 minutes, until tender. Drain and cut into bite-sized pieces.
- 2
Whisk together olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper for dressing.
- 3
Heat a grill pan to high. Grill octopus pieces for 2 minutes per side until charred.
- 4
Dice tomatoes and red onion. Drain and rinse white beans. Chop parsley.
- 5
Toss grilled octopus with beans, tomatoes, onion, parsley, and dressing. Serve cold or at room temperature.
