Poseidon Octopus Salad Recipes

OCTOPUS SALAD

Octopus Salad image

Provided by Food Network

Time 2h40m

Number Of Ingredients 9

Ingredients

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

POSEIDON OCTOPUS SALAD

Poseidon Octopus Salad image

This ia a great healthy Greek Salad that will satisfy you mentally and physically. This is one tasty plate of yumminess, bursting with flavor. You can substitute shrimp if you wish. I think you may just want to give this one a try. Cooking with Passion, sw:)

Provided by Sherri Williams

Categories Other Salads

Time 20m

Number Of Ingredients 14

Ingredients

1 lb baby octopus, cleaned
1 medium cucumber, chopped
2 medium roma tomatoes, chopped
1/2 small red onion, chopped
1/4 c kalamata olives, sliced
2 Tbsp italian parley, chopped
1-2 small chili peppers, finely chopped
GREEK DRESSING
1/3 c olive oil, extra virgin
2-3 Tbsp lemon juice, fresh
2 tsp all purpose greek seasoning
1 tsp granulated garlic
1 tsp oregano, dried
1 tsp black pepper

Steps:

1. clean octopus
2. boil octopus for 5-6 minutes in water seasoned with season salt of choice. **do not over cook** place in ice bath to stop cooking. drain
3. chop and slice all veggies. cut octopus into pieces
4. in a small mixing bowl combine the dressing ingredients. mix well, in a mixing medium size bowl combine all the other ingredients. add dressing and toss well
5. plate up, serve and enjoy

MARINATED OCTOPUS SALAD

Marinated Octopus Salad image

Provided by Florence Fabricant

Categories salads and dressings

Time 3h

Yield 4 servings

Number Of Ingredients 10

Ingredients

14 to 16 ounces cooked, cooled octopus (recipe follows)
1 small red onion, sliced thin
1/2 cup chopped celery
1 tablespoon drained capers
2 tablespoons sliced pitted calamata olives
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons good-quality red wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon flat-leaf parsley, leaves only, coarsely chopped
1 bunch arugula, rinsed and dried

Steps:

Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

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