As I stood by the grill, the sun warming my skin, I couldn’t help but feel that perfect summer vibe in the air. That’s when I decided to elevate our next dinner party with a stunning Galician octopus salad that would leave everyone talking. This exquisite dish features tender, slightly charred octopus paired beautifully with a silky avocado cream and a zesty picada, offering an unforgettable twist on a classic Mediterranean appetizer. Not only is it a visually striking centerpiece that’s sure to impress your guests, but it’s also gluten-free and packed with healthy fats, making it an ideal choice for your summer gatherings. Ready to learn how to dazzle your friends with this vibrant seafood delight? Let’s dive into the recipe!
Why Is This Grilled Salad Special?
Unique Flavors: The rich taste of grilled octopus meets the creaminess of avocado, creating an unforgettable combination.
Fun & Interactive: This recipe invites you to experiment; swap in grilled squid or shrimp for a new twist!
Quick Prep: With simple steps, you can master this dinner party showstopper in no time.
Healthy Choice: Packed with protein and perfect for a Mediterranean diet, it’s not just delicious but nutritious!
Elevate Your Menu: Serve as a stunning appetizer or part of a larger seafood platter, like a Cucumber Carrot Salad, ensuring your meal is memorable.
Galician Octopus Salad Ingredients
Get ready to impress your guests with this vibrant dish!
For the Octopus
• Octopus – The star of the dish! A large octopus (around 2kg) or 8 large legs works best for tenderness.
For the Avocado Cream
• Avocados – Provides a rich, creamy base; you can substitute with silken tofu for a dairy-free version.
• Shallots – Adds a subtle onion flavor; feel free to swap with red onion or green onions if preferred.
• Lime Juice – Brightens up the cream; adjust to taste for the perfect acidity balance.
• Extra Virgin Olive Oil – Enhances flavor and richness; always use high-quality oil for the best results.
For the Picada
• Red and Green Peppers – These add color and crunch; try other bell peppers or diced chili for some heat!
• Sherry Vinegar – Provides tangy depth to the mixture; can be substituted with red wine or apple cider vinegar.
• Paprika – This spice adds mild warmth and color; using smoked paprika will intensify the flavor profile.
• Coriander Cress – Garnish that offers color and herbal flavors; fresh parsley or microgreens can serve as alternatives.
• Salt – Essential for enhancing all the flavors; flaky sea salt works beautifully as a finishing touch.
For the Garnish
• Kiwi Fruit – Adds a sweet element on top; mango or diced cucumber are great substitutes for a similar texture.
Now you have everything ready to whip up this stunning Galician octopus salad that will steal the show at your next dinner party!
Step‑by‑Step Instructions for Galician Octopus Salad
Step 1: Cook the Octopus
Begin by bringing a large pot of heavily salted water to a rolling boil. Carefully add the octopus and reduce the heat to a simmer, cooking it for 45–60 minutes. You’ll know it’s ready when the octopus is tender yet firm; drain it well, then allow it to cool before gently removing the legs.
Step 2: Make Picada
While the octopus cools, prepare the picada. In a mixing bowl, combine finely diced red and green peppers with minced shallots, a splash of sherry vinegar, and a drizzle of extra virgin olive oil. Season with salt to taste, mixing everything well until it forms a colorful and aromatic mixture that adds zest to your Galician octopus salad.
Step 3: Prepare Avocado Cream
Next, it’s time to create the creamy avocado sauce. In a blender, add ripe avocados, a small amount of smoked olive oil, diced shallots, fresh coriander cress, and lime juice. Blend until you achieve a smooth, luscious texture. Cover the cream with cling film to keep it fresh while you prepare the octopus.
Step 4: Sear Octopus
Heat a griddle pan over high heat until it’s smoking hot. Cut the cooled octopus tentacles into bite-sized pieces and carefully place them on the griddle. Sear the pieces for about 2–3 minutes on each side or until they develop a beautiful golden-brown crust. This step brings out a delightful flavor contrast in your Galician octopus salad.
Step 5: Assemble the Salad
To present your dish, take each plate and add a generous swipe of the creamy avocado blend as a base. Sprinkle a portion of the vibrant picada mixture on top, followed by the crispy octopus pieces. For a final touch, garnish each plate with slices of kiwi, a sprinkle of coriander cress, a dash of paprika, and a drizzle of high-quality olive oil for an extra layer of flavor.
Galician Octopus Salad Variations
Feel free to get creative with this dish, adding your own personal touch while delighting your senses!
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Seafood Swap: Substitute octopus with grilled squid or shrimp for a fresh seafood twist that’s equally delectable. Each option brings its own unique flavor and texture that can elevate your salad.
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Spicy Kick: Spice things up by adding a hint of chili or a clove of garlic into the avocado cream for an exciting flavor boost. This lovely touch adds warmth that pairs beautifully with the creamy avocado.
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Hearty Greens: Mix in some roasted vegetables or fresh greens, like arugula or spinach, creating a more substantial salad. This addition not only enhances the dish’s color but also packs in more nutrients, making it a heartier meal.
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Citrus Addition: Squeeze in some fresh orange juice into the avocado cream for a delightful citrusy note. This zesty flavor can balance the richness of the avocado beautifully while adding a vibrant aroma.
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Texture Variety: Incorporate crunchy nuts like toasted pine nuts or slivered almonds for added texture and nutty undertones. These little gems provide a lovely contrast to the creaminess of the avocado.
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Herb Infusion: Swap coriander for fresh dill or basil in the picada for a new herbal profile. Each herb brings its distinct fragrant qualities, tailoring the palette of your salad to your liking.
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Vinaigrette Option: Instead of the avocado cream, try a light vinaigrette made with lemon juice, mustard, and olive oil for a tangy twist. This variation keeps your dish bright and fresh while exploring different flavor dimensions.
For even more delightful seafood inspiration, don’t forget to check out my recipes for Christmas Salad Festive, Healthy Chicken Salad, or the flavorful Tzatziki Chicken Salad!
Make Ahead Options
These Galician Octopus Salad components are perfect for meal prep enthusiasts! You can prepare the octopus and picada up to 24 hours in advance by cooking the octopus as directed, cooling it completely, and refrigerating it. The picada can be mixed the same day for maximum freshness. Additionally, make the avocado cream ahead and store it in an airtight container, carefully pressing plastic wrap onto the surface to prevent browning. When ready to serve, simply sear the pre-cooked octopus pieces for a couple of minutes, assemble the salad with the avocado cream and picada, and garnish. This way, you can impress your guests with minimal last-minute effort!
Expert Tips for Galician Octopus Salad
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Cook Carefully: Ensure the octopus is fully cooked; it should be tender but not mushy. Overcooking can lead to a rubbery texture.
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Cool Before Handling: Allow the octopus to cool after boiling; handling it while hot can cause burns and make cutting more challenging.
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Hot Griddle: Use a very hot pan for searing the octopus. This helps achieve a good sear without steaming, enhancing the overall flavor of the Galician octopus salad.
What to Serve with Grilled Octopus Salad
Elevate your culinary experience by pairing this delightful seafood dish with vibrant sides and refreshing beverages.
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Crispy Garlic Bread: The crunchiness of garlic bread adds a satisfying texture, perfect for scooping up any leftover avocado cream.
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Mediterranean Quinoa Salad: Bursting with colors, this salad complements the rich flavors of the octopus and provides a crunchy contrast.
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Charred Vegetable Platter: A mix of seasonal vegetables grilled to perfection brings a smoky flavor that pairs beautifully with the dish.
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Lemon-Dill Couscous: Light and zesty, this fluffy side enhances the octopus’s flavors and offers a refreshing balance.
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Chilled Rosé Wine: A crisp, chilled glass of rosé brings a refreshing sweetness that contrasts with the savory elements of the salad.
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Zesty Citrus Sorbet: This light dessert cleanses the palate beautifully after the rich flavors of the grilled octopus salad.
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Mixed Green Salad with Balsamic Vinaigrette: The freshness of this salad adds a vibrant crunch and perfectly complements the textures of the dish.
Enjoy the harmonious blend of flavors that makes this meal not just food but a memorable dining experience!
How to Store and Freeze Galician Octopus Salad
Fridge: Store any leftover Galician octopus salad in an airtight container in the refrigerator for up to 1 day. The avocado cream may brown slightly, so cover it tightly with cling film to minimize exposure to air.
Freezer: It’s best to avoid freezing the salad, as the textures will change and the avocado cream may separate. If necessary, you can freeze the cooked octopus in a sealed bag for up to 3 months.
Reheating: If you have leftover octopus, thaw it overnight in the fridge and gently reheat it in a pan over low heat to maintain its tenderness and prevent drying out. Avoid microwaving, as this can make the octopus rubbery.
Serving Fresh: For the best flavor and texture, prepare the Galician octopus salad fresh and enjoy it immediately. This dish shines when served right after assembly!
Galician Octopus Salad Recipe FAQs
How do I select the best octopus for this recipe?
Absolutely! When choosing octopus, look for one that’s firm and has a vibrant color. It should smell like the ocean but with no strong fishy odor. If you can, opt for a large octopus, weighing about 2kg or consider fresh over frozen for better texture.
How should I store leftovers of Galician octopus salad?
For the best taste, store any leftovers in an airtight container in the refrigerator for up to 1 day. To keep the avocado cream from browning, cover it tightly with cling film to minimize air exposure. Since this dish is best enjoyed fresh, try to eat it the next day!
Can I freeze the cooked octopus?
Yes, you can! To freeze the cooked octopus, ensure it’s fully cooled first. Place the pieces in a resealable freezer bag, removing as much air as possible, and label it with the date. You can store it in the freezer for up to 3 months. When ready to use, thaw it overnight in the fridge before gently reheating.
What should I do if my avocado cream is too thick?
If you find that your avocado cream is too thick for your liking, simply add a splash of lime juice or a little extra virgin olive oil while blending. This will also enhance the flavor! Blend again until you reach your desired consistency.
Is this Galician octopus salad suitable for people with allergies?
Great question! This salad is gluten-free and dairy-free when using silken tofu in place of avocados. However, always check for any specific allergies with your guests, especially to seafood or peppers, as some may have sensitivities to these ingredients.
What’s the best way to ensure my octopus is tender?
To achieve tender octopus, cook it in boiling salted water for 45-60 minutes. Make sure it simmers gently rather than boiling vigorously to prevent toughness. A great visual cue is checking its texture; it should be firm but tender when pierced with a fork. Let it cool before handling for the best flavor and texture!
Galician Octopus Salad with Creamy Avocado Twist
Ingredients
Equipment
Method
- Cook the Octopus: Bring a large pot of heavily salted water to a rolling boil. Add the octopus and simmer for 45-60 minutes until tender; drain and cool.
- Make Picada: Mix diced red and green peppers, minced shallots, sherry vinegar, and olive oil in a bowl. Season with salt and mix well.
- Prepare Avocado Cream: Blend avocados, smoked olive oil, diced shallots, coriander cress, and lime juice until smooth. Cover with cling film to keep fresh.
- Sear Octopus: Heat a griddle pan until smoking. Cut octopus into bite-sized pieces and sear for 2-3 minutes on each side until golden.
- Assemble the Salad: Spread avocado cream on each plate, top with picada, then crispy octopus. Garnish with kiwi slices, coriander cress, paprika, and olive oil.
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