4 Serves
79 Mins
Clean the octopus thoroughly and simmer in a large pot of water until tender, which takes about 50 minutes.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
While the octopus cools, wash the cucumber, onion, and tomato, then use a chefs knife on a cutting board to chop them into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Slice the cooled octopus into bite-sized pieces and combine with the chopped vegetables in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently with a spatula to coat everything evenly.
7
g52
g12
g
