Sunday, May 17, 2020

Octopus & Celery Salad

By: The Food Hunter

Octopus is typically prepared boiled in salted water to tenderize it, then grilled to give the flesh a charred edge. Once cooled it is amazing sliced, and served with celery as a salad with the most basic of dressing. I like a combination of olive oil, lemon juice, basil, and parsley.

Octopus & Celery Salad
1 pound octopus, boiled
6 stalks tender celery ( from the middle) leaves still attached.
4 tablespoons extra virgin olive oil
minced fresh basil
3 tablespoons freshly squeezed lemon juice
grated zest from one lemon
crushed red pepper

Slice the octopus into thin pieces. Slice the celery on the diagonal, thinly.
Mince the  celery leaves. Place the octopus, celery and leaves in a bowl.
Add olive oil, lemon juice and zest. Toss and season with salt and crushed red pepper.
Let sit for about 30 minutes so that the flavors can blend. Add chopped basil and serve at room temperature.


  1. Greetings of the day! I would like to let you know that I am going to make this salad tonight. I think that it is going to be a tasty dish.