Italian Octopus Salad Recipe – Deliciously, Nutritious and Super Easy Salad

Italian Octopus Salad Recipe - Delicious, Nutritious, and Super Easy Salad

We have the world’s best neighbours and when they shared this octopus salad with us a couple of times, I was literally dying to know the recipe. Since then, I’ve been making this salad every single week because octopus is a fantastic source of copper, zinc, iron, selenium, magnesium, and potassium. It’s a real nutritional powerhouse! Especially for those who are trying to heal their thyroid.

Here’s what you’ll need for the salad:

  • around 1 kg (just over 2 lb) fresh or frozen octopus
  • around 1 kg (just over 2 lb) potatoes
  • 2-3 bay leaves
  • 6 tbsp extra virgin olive oil
  • 6 tbsp lemon juice (or 3 tbsp wine vinegar)
  • 3 tbsp finely chopped fresh parsley
  • salt and pepper to taste

This recipe makes 4 portions.

If your octopus is frozen, you’ll need to defrost it first. Rinse the octopus under running water and take out the black hard bit (not sure which body part it is, but just watch the video below if you don’t know what I mean). Place it in a large pot of boiling water, add the bay leaves, slowly bring to a boil, cover, and let simmer on a slow fire for one hour.

In the meanwhile, add salt to another pot of boiling water and boil the potatoes until soft enough (check by stabbing with a fork).

Once the octopus is ready, chop it into bite-size pieces. Peel and chop the potatoes into bite-size pieces as well, Add the parsley, olive oil, lemon juice, salt, and pepper, mix everythng well, and it’s ready!

The salad can be eaten either warm or cold, but I personally love it cold the next day. It’s absolutely delicious!

If you prefer a video recipe, here it is:

Enjoy the recipe!

Simply yours,
Vita xx

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