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–+ servings
Galician octopus salad

Galician Octopus Salad with Creamy Avocado Twist

Discover a stunning Galician octopus salad with creamy avocado, perfect for summer gatherings and gluten-free.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Octopus
  • 2 kg Octopus or 8 large legs
For the Avocado Cream
  • 2 pieces Avocados can substitute with silken tofu for dairy-free
  • 1 medium Shallot can swap with red onion or green onions
  • 2 tablespoons Lime Juice adjust to taste
  • 3 tablespoons Extra Virgin Olive Oil use high-quality oil
For the Picada
  • 1 cup Red Peppers or other bell peppers or diced chili for heat
  • 1 cup Green Peppers or other bell peppers or diced chili for heat
  • 2 tablespoons Sherry Vinegar substitute with red wine or apple cider vinegar
  • 1 teaspoon Paprika using smoked will intensify flavor
  • 1 handful Coriander Cress can substitute with fresh parsley or microgreens
  • 1 teaspoon Salt flaky sea salt works well
For the Garnish
  • 1 piece Kiwi Fruit or mango or diced cucumber

Equipment

  • Large pot
  • griddle pan
  • Blender
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. 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.
  2. Make Picada: Mix diced red and green peppers, minced shallots, sherry vinegar, and olive oil in a bowl. Season with salt and mix well.
  3. Prepare Avocado Cream: Blend avocados, smoked olive oil, diced shallots, coriander cress, and lime juice until smooth. Cover with cling film to keep fresh.
  4. 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.
  5. 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.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 20gSaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

Best served fresh, and avoid freezing the salad as it will change the texture of the avocado cream.

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