Grilled Octopus Salad
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 70 min · pescatarian, gluten-free, dairy-free, low-carb
312 cal
28g protein
14g carbs
16g fat
per serving · estimated
Ingredients
- 1 lb octopus
- 1 1/2 tbsp red wine vinegar
- 2 1/2 tbsp extra virgin olive oil
- 1 lemon
- 1/2 tbsp dried oregano
- 1 red onion
- 1 tbsp capers
- 1/4 cup fresh parsley
Method (tap to check — screen stays awake)
- Simmer the octopus in a covered pot with a splash of vinegar and no water, about 45 minutes until tender.
- Cool slightly, then cut into serving pieces.
- Grill the octopus over high heat 2-3 minutes per side to char the edges.
- Whisk olive oil, lemon juice, remaining vinegar, and oregano into a dressing.
- Toss the warm octopus with sliced red onion, capers, and parsley.
- Drizzle with the dressing and serve warm or chilled.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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