Summer octopus salad with avocado and lemon vinaigrette

HEALTHIER RECIPES
Ingredients for 4 people
  • 300g canned cooked octopus
  • 2 ripe avocados
  • 12 cherry tomatoes
  • 1 small cucumber
  • 1/2 red onion
  • Mixed leafy greens (arugula, lamb's lettuce, or baby greens)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt
  • Black pepper
  • Sweet or hot paprika (optional)
  • Chopped fresh parsley
Preparation
  1. Drain the octopus and slice it into bite-sized pieces.
  2. Wash the cherry tomatoes and halve them.
  3. Peel the cucumber and dice it.
  4. Dice the avocado and thinly slice the red onion.
  5. Arrange the leafy greens in a serving dish and add the remaining ingredients.
  6. Prepare the vinaigrette by whisking together the oil, lemon juice, a pinch of salt, and pepper.
  7. Dress the salad just before serving.
  8. Sprinkle with paprika and fresh parsley.

 

 

Flagship product

We offer Oblanca packaged octopus

 

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Nutrition & well-being

Cooked octopus

Nutritional Properties and Health Benefits

 

Octopus meat is rich in protein and low in fat and cholesterol, making it an ideal food for a balanced, low-calorie diet.

In terms of minerals, it provides a high selenium content, ideal for meeting the daily needs of athletes, both men and women, as well as iodine, phosphorus, calcium, and zinc.

It also provides vitamins B12, B6, and E.

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