Octopus Salad with Avocado, Lemon and Herbs – Paleo, AIP
Fresh, low carb and simple to prepare, Octopus Salad is a must for the summer menu. Sure, it’s good at any time of the year, but seafood and salad are synonomous with heat and holidays. This recipe can be prepared in advance, so it’s great as a take-away for trips to the mountains or to the beach.
Keep an Octopus in the Freezer
One of the best things about Octopus Salad is that it’s effortless. You just need to cook the octupus, following the instructions as outlined in my post, How to Cook Octopus in 3 Easy Steps. It’s so easy, you don’t even need to click through to the post. Here they are:
- Buy a fresh Octopus, and ask your fishmonger to clean it for you.
- Put it in the freezer and forget about it.
- When you’re ready to make an Octopus Salad, place the frozen octopus into a big pot of water. Bring it to the boil and then simmer for 40 minutes. No salt. Drain. Cool. Slice.
Octopus Salad with Avocado and Cauliflower
In Liguria, octopus is served with extra virgin olive oil, parsley and sliced, boiled potatoes.
In Venice, octopus is served with extra virgin olive oil, parsley and fresh bread.
Both versions are gorgeous, simple, delicious.
But both can leave you hungry – they’re not a main meal. And if you’re not eating bread or potatoes for inflammatory reasons, then you need to add more healthy fats for satiety.
A perfectly ripe, buttery avocado is perfect. And cauliflower florets pump up the volume, creating a Main Meal Octopus Salad that satisfies for hours.
Enjoy – I know you will!
This recipe is one of favorites, and because it’s so simple it’s included in my E-Book, Easy and Essential Paleo Recipes for Busy People. Do check it out, it’s filled with the meals and treats that we eat all the time.
Octopus Salad with Avocado, Lemon and Herbs
- 1 octopus fresh, cleaned and frozen
- 1 lemon
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsely
- 600 grams cauliflower cut into small florets
- 1/2 teaspoon sea salt plus extra for serving
- 1/4 cup bone broth
- 3 tablespoons extra virgin olive oil plus extra for serving
- 4 cups salad leaves washed and spun
- 1 avocado perfectly ripe
- Put the frozen octopus into a large pot and fill with water. Bring to the boil and simmer for 40 minutes. Drain, and leave to cool. Slice into small segments.
- Using a fine vegetable peeler, remove the rind from the lemon, making sure that no white pith remains. Squeeze the lemon juice and set aside. Using a chef's knife or a half moon knife, mince the lemon rind together with the parsley and thyme.
- Add the lemon and herbs, the cauliflower florets, the sea salt and bone broth to a large frypan. Cover with a lid and steam-sautè over a medium heat for 6 minutes. Remove the lid and continue sautèing until no liquid remains. Leave to cool, then add the octopus and the extra virgin olive oil. Toss to combine.
- Arrange the salad leaves on a plate. Spoon the octopus salad over the leaves, and top with sliced avocado. Serve with more extra virgin olive oil, lemon juice and freshly ground sea salt as desired.