Clayton's Octopus Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked octopus combined with bell peppers, red onion, and herbs in an olive oil and citrus dressing. A Mediterranean-inspired salad often served as an appetizer or light starter at seafood restaurants.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 lbs octopus, cleaned
- 1 cup dry white wine + the wine cork (*see notes)
- 1 whole lemon, halved
- 4 cloves garlic
- 1 tsp whole peppercorns
- 1/2 green bell pepper, sliced lengthwise and seeds removed
- 1/2 red bell pepper, sliced lengthwise and seeds removed
- 1/2 small red onion, sliced into 1/2 inch rounds
- 4 tbsp olive oil
- 1/2 tsp freshly cracked black pepper (,or more to taste)
- 1/2 tsp kosher salt (,or more to taste)
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice (about 1 lemon)
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 1012mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1364mg
- Calcium
- 202mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1012MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.