Greek · Lunch
Grilled Octopus Salad (High-Protein)
Grilled octopus tentacles with char-edged exterior and tender interior, served over a Greek salad of tomato, cucumber, red onion, cannellini beans and feta. Dressed with lemon juice, olive oil and oregano, finished with capers and dill. Served chilled to warm.
$10
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
517Calories
54.2gProtein
24.6gFat
29.8gCarbs
6.1gSugar
8.9gFiber
1489mgSodium
140mgChol
7.2gSat Fat
1380mgPotassium
320mgCalcium
5.8mgIron
25.1mcgVitamin B12
22.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat octopus tentacles dry and coat with 1 tablespoon olive oil, salt and pepper.
2
Grill octopus on high heat for 3 minutes per side until deeply charred and tender inside.
3
Rest octopus for 10 minutes, then slice into bite-sized pieces.
4
Combine cannellini beans, tomatoes, cucumber, red onion, olives, capers and dill in a bowl. Whisk remaining olive oil, lemon juice, vinegar, garlic and oregano together, then toss with salad.
5
Plate
Arrange dressed salad, top with octopus and feta, scatter dill before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g octopus, cleaned tentacles
- 11 oz150g, about 1 cup cannellini beans, cooked
- 1 cup150g cherry tomatoes
- 1 cup120g cucumber
- 4 tbsp40g red onion
- 2.8 oz80g feta
- 2 tbsp20g black olives, pitted
- 2 tbsp18g capers, drained
- 4 tbsp16g fresh dill
- 2 clove2 clove garlic
- 4 tbsp60ml olive oil, divided
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp oregano, dried
- salt, to taste
- black pepper, to taste
