Octopus Salad with Scallion and Lime Recipe

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Octopus Salad with Scallion and Lime
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Ingredients
25
Count
Nutrition
250
Calories
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Ingredients:

Directions:

  1. Cook octopus: Cut tentacles from octopus and discard head. Coarsely chop carrots, onion, and celery. In a large kettle cover octopus, carrots, onion, celery, parsley, peppercorns, cloves, and bay leaf with water and bring to a boil. Simmer mixture, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
  2. Transfer octopus with tongs to a colander and discard cooking liquid and vegetable mixture. Rub octopus gently under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut crosswise into paper-thin slices. Octopus may be prepared up to this point 1 day ahead and chilled, covered.
  3. Marinate octopus: In a bowl stir together all marinade ingredients. Transfer half of marinade to another bowl and reserve, covered and chilled. Add octopus to remaining marinade, tossing to combine. Marinate octopus, covered and chilled, 1 day. Bring octopus to room temperature before proceeding. With a slotted spoon transfer octopus and chili to bowl of reserved marinade and discard any remaining used marinade. Marinate octopus, covered and chilled, 1 day more. Bring octopus to room temperature before proceeding.
  4. Make sauce: In a small bowl stir together yogurt and lime juice and season with salt and pepper. Chill sauce, covered, until ready to assemble salad.
  5. Cut mint and coriander leaves into thin shreds. Peel and seed tomato. Diagonally cut scallions crosswise into thin slices and cut tomato, bell pepper, and cucumber into julienne strips.
  6. Transfer octopus to another bowl and discard marinade and chili. Toss octopus with shredded mint and coriander, tomato, scallions, bell pepper, cucumber, 2 tablespoons sauce, and salt and pepper to taste.
  7. Pour a small amount of sauce onto centers of 4 chilled plates. Mound one fourth octopus salad in center of 1 plate. (If using ring mold, put it in center of plate, fill it with one fourth octopus salad, and carefully remove mold.) Repeat procedure with remaining 3 plates. Garnish salads with mint and drizzle with some sauce. Serve any remaining sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 249.7 Kcal (1045 kJ)
Calories from fat 155.19 Kcal
% Daily Value*
Total Fat 17.24g 27%
Cholesterol 8.49mg 3%
Sodium 81.2mg 3%
Potassium 425.57mg 9%
Total Carbs 21.37g 7%
Sugars 14.42g 58%
Dietary Fiber 3.14g 13%
Protein 3.66g 7%
Vitamin C 46mg 77%
Vitamin A 0.7mg 23%
Iron 6.9mg 39%
Calcium 138mg 14%
Amount Per 100 g
Calories 102.03 Kcal (427 kJ)
Calories from fat 63.41 Kcal
% Daily Value*
Total Fat 7.05g 27%
Cholesterol 3.47mg 3%
Sodium 33.18mg 3%
Potassium 173.88mg 9%
Total Carbs 8.73g 7%
Sugars 5.89g 58%
Dietary Fiber 1.28g 13%
Protein 1.5g 7%
Vitamin C 18.8mg 77%
Vitamin A 0.3mg 23%
Iron 2.8mg 39%
Calcium 56.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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