Octopus Salad with Lemon and Cumin
Octopus provides dense protein and iodine, making this salad more satisfying than an ordinary cold vegetable dish. Lemon juice and olive oil create a simple but vivid dressing, while red onion adds a light sharp edge. The result is a chilled seafood salad with a clean flavor that works both for a light dinner and for a festive starter.
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Kitchen: Algerian
1 kg 818 gram
Servings: 6 (1 serving ≈ 97 gram)
Digestion time: 3 hour
Complete protein: ✔
Cut the cooked octopus (450 g) into bite-size pieces. Slice the red onion (50 g) very thinly and finely chop the parsley (15 g).
Mix the olive oil (30 g), lemon juice (30 g), caraway (1 g), and salt (4 g). Add the octopus (450 g) and red onion (50 g) to this dressing and toss everything gently.
Add the parsley (15 g), mix the salad once more, and chill it for 10 minutes. Serve it well chilled so the flavor becomes cleaner and more focused.
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