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Easy Aussie octopus salad recipe
Easy Aussie octopus salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try our simple and refreshing summer salad with Australian Octopus.
Ingredients:
  • 1 long red chilli
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lime rind
  • 65.63 gm lime juice
  • 36.40 gm extra virgin olive oil
  • 800g cleaned Australian Octopus, tenderised, halved (see note)
  • 2.00 large mango, diced
  • 1/2 red onion, finely chopped
  • 125.00 ml chopped fresh coriander leaves
  • 80g baby spinach
  • Lime wedges, to serve
Instructions:
  • Finely chop half of the chili and thinly slice the remaining half. Combine the finely chopped chili in a bowl with garlic, lime zest, half of the lime juice, and half of the oil. Mix well and season with salt and pepper. Add the octopus, ensuring it's evenly coated. Cover and refrigerate for 10 minutes.
  • In a bowl, mix together mango, avocado, onion, coriander, and the rest of the lime juice and oil. Season with salt and pepper, and set aside.
  • Heat up the barbecue or chargrill pan until it's nice and hot. Cook the octopus in batches if needed, flipping occasionally, until it's beautifully charred and fully cooked, which should take about 5 to 6 minutes. Then, transfer it to a cutting board and chop it into bite-sized pieces.
  • Combine the octopus and spinach with the mango mixture, gently tossing to combine. Serve the salad topped with sliced chilli and lime wedges.

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