Skinnytaste · by Gina Homolka★ 5.0 (2)
Mediterranean Octopus Salad
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 100%
CARBS 22G21% OF CAL
2G FIBER17G OTHER2G TOTAL SUGAR
FAT 12G26% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender octopus and potatoes with olives, capers, and a light lemon-vinegar dressing. A classic Mediterranean appetizer with briny, tangy, earthy flavors.
startermediterraneansaladshellfish🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups peewee potatoes (or tiny potatoes)
- 3 cups cooked octopus (chopped 1 ½ pounds (El Rey del Pulpo))
- ½ cup pitted Gaeta ( or Kalamata olives, chopped)
- 2 cloves garlic (finely minced or grated)
- ½ cup shallot (thinly sliced)
- ¼ cup fresh parsley (chopped)
- 1 lemon (zest & juice)
- ¼ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- ¼ teaspoon fresh cracked black pepper
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 100%
CARBS 22G21% OF CAL
2G FIBER17G OTHER2G TOTAL SUGAR
FAT 12G26% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1507mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1398mg
- Calcium
- 214mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1507MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.