Recipe of Octopus salad with citrus vinaigrette
To complete your lunch dishes, I bring you this wonderful recipe. I will teach you how to prepare an exquisite octopus salad
.Recipe Summary
Cooking
25 min
Servings
2
Difficulty
Easy
2
Servings
25 min
Cooking
Easy
Salads
Ingredients
- 150 g cooked octopus
- 200 g arugula
- A pomegranate
- A tangerine
- An orange
- For the vinaigrette:
- 50 g extra virgin olive oil
- 1 tbsp orange juice
- 1 tbsp tangerine juice
- 1 tbsp honey
- 1/2 tsp salt
- freshly ground black pepper.
Join me and let's see how to make Octopus salad with citrus vinaigrette
Instructions:
- 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.
- 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.
Step 1
Step 2
Tips for this recipe
Here are some useful tips to perfectly prepare Octopus salad with citrus vinaigrette and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Octopus salad with citrus vinaigrette to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 25 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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