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    • Octopus and Spinach Salad

    Octopus and Spinach Salad

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Octopus and Spinach Salad is an easy-to-make, nutritious dish perfect for a light lunch or dinner. The combination of octopus, spinach, capers, herbs, and feta cheese creates a flavorful and healthy salad that is sure to please. This salad is a great way to get in some of your daily servings of seafood and vegetables. It is also a great source of protein, vitamins, and minerals. The preparation time is minimal, and the results are delicious.

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    Ingredients

    • 2 lbs octopus, cleaned and cut into small pieces
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 bunches fresh spinach, washed and chopped
    • 2 tablespoons capers
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh oregano
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh dill
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons toasted pine nuts

    Method

    • Method for Octopus and Spinach Salad
    • Bring a large pot of salted water to a gentle boil
    • Add cleaned and cut octopus pieces to the boiling water
    • Simmer octopus until tender (approx. 40–60 minutes, depending on size)
    • Drain octopus and allow to cool to room temperature
    • Meanwhile, wash and thoroughly chop fresh spinach
    • Peel and finely mince the garlic cloves
    • In a small bowl, whisk together lemon juice, sea salt, black pepper, and extra-virgin olive oil to form a dressing
    • Chop parsley, oregano, basil, and dill
    • Rinse and drain capers
    • Toast pine nuts in a dry skillet until golden, then set aside to cool
    • When octopus is cool, toss with half the dressing in a mixing bowl to coat
    • In a large serving bowl or platter, arrange chopped spinach as the base
    • Scatter dressed octopus evenly over the spinach
    • Sprinkle with capers, crumbled feta cheese, toasted pine nuts, and all chopped fresh herbs
    • Drizzle the remaining dressing evenly across the salad
    • Gently toss everything together to combine before serving, or leave dressed for presentation
    • Serve immediately, garnished with extra lemon wedges if desired