Octopus, Celery and Carrot Salad
Cooking Time:
50 minutes Serves 2 people
Level:
Easy
A fresh Mediterranean-style octopus salad made with tender octopus, celery, carrot, parsley, olive oil, and lemon juice. It is light, simple, and full of seaside flavour — the kind of cold seafood dish that feels perfect for summer.
Ingredients
- 1 small octopus, about 600–800g
- 2 celery sticks, thinly sliced
- 1 large carrot or 2 small carrots, sliced or shaved into ribbons
- 1 large handful fresh parsley, finely chopped
- 2 bay leaves
- 1 tsp black peppercorns
- Salt, for cooking
- 3 tbsp extra virgin olive oil
- 1–2 tbsp fresh lemon juice
- Black pepper, to taste
- 1 small garlic clove, finely chopped, optional
Cook the Octopus
Bring a large pot of water to a boil. Add the bay leaves, black peppercorns, and a little salt. Place the octopus into the boiling water and simmer for about 40–50 minutes, or until tender when pierced with a fork.
Slice the Octopus
Remove the octopus from the water and let it cool slightly. Cut it into bite-sized pieces, ready for the salad.
Prepare the Vegetables
Slice the celery thinly. Slice the carrot into thin pieces or use a peeler to make carrot ribbons. Finely chop the parsley.
Dress the Salad
Place the octopus, celery, carrot, and parsley in a large bowl. Add the olive oil, lemon juice, black pepper, and garlic if using. Toss gently until everything is lightly coated.
Serve
Serve the salad slightly chilled or at room temperature. Add a little extra parsley and a final drizzle of olive oil before serving if you like.
Angelina’s Note
This is the kind of seafood salad that reminds me of Mediterranean summer meals — simple ingredients, olive oil, lemon, parsley, and the natural flavour of the sea. Some people dip the octopus into boiling water a few times before cooking to help the tentacles curl beautifully, but for a home version, placing it directly into the pot also works well.