Seafood
Easy
Baked octopus
40 min
Salads
Easy
Recipe of Octopus salad with citrus vinaigrette
Discover how to prepare a refreshing and elegant octopus salad with citrus vinaigrette, perfect for impressing at any occasion. This recipe combines the tender texture of cooked octopus with the freshness of arugula, the sweetness of pomegranate, and the tangy touch of orange and mandarin. It is ideal as a light starter or as a main dish on hot days, since it requires no cooking and is ready in minutes.
Origin and versatility
Octopus salad is a classic of Mediterranean cuisine, especially popular in Spain and Greece. In this version, the citrus vinaigrette enhances the seafood flavor without masking it, creating a perfect balance between sweet, sour, and salty. You can easily adapt it: substitute arugula with mixed lettuce or add avocado for a creamy texture.
Benefits and presentation
This dish is low in calories and rich in protein, vitamins, and antioxidants. Pomegranate adds a crunchy and colorful touch, while citrus fruits provide vitamin C. For an impeccable presentation, serve the salad on a flat plate and garnish with pomegranate seeds and an extra drizzle of vinaigrette just before serving.
Cook
25 min
Servings
2
Ingredients
Directions
-
1
For the vinaigrette, grate some of the orange and tangerine peels. Place the ingredients in an airtight bottle and shake vigorously. Adjust the salt if necessary.
-
2
Wash and drain the arugula, you can also use lettuce leaves and combine them. Place them on the bottom of the plate. Add the octopus cut into small pieces, garnish with pomegranate seeds and sprinkle with some of the vinaigrette.
