Grilled Octopus and Potato Salad

Name: Grilled Octopus and Potato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound pre-cooked octopus; 1 pound baby potatoes; 3 tablespoons lemon juice; 4 tablespoons olive oil; 2 tablespoons, chopped fresh oregano; 1 tablespoon red wine vinegar; to taste salt; to taste black pepper

Smoky grilled octopus and tender potatoes, dressed with zesty lemon and fresh herbs for a truly Mediterranean bite.

Greek⏱ 30 min⚠ Contains 1 allergen(s)

✨ High in protein✨ High in sodium✨ Good source of iron

Ingredients

Pre-cooked octopus1 pound
Baby potatoes1 pound
Lemon juice3 tablespoons
Olive oil4 tablespoons
Fresh oregano2 tablespoons, chopped
Red wine vinegar1 tablespoon
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 4)

Calories400 kcal

Protein36.5 g

Carbs26.3 g

Fat16.3 g

Fiber3 g

Sugar1.3 g

Sodium805 mg

Vitamin C33 mg

Iron7.3 mg

Calcium70 mg

Potassium842 mg

Estimated values.

Steps

1Boil the baby potatoes in salted water until fork-tender, then drain, let cool slightly, and cut into halves or quarters.
2Preheat a grill or grill pan to medium-high heat. Lightly brush the pre-cooked octopus with 1 tablespoon of olive oil.
3Grill the octopus for 2-3 minutes per side until slightly charred and warmed through.
4Cut the grilled octopus into bite-sized pieces and combine with the cooked potatoes in a large mixing bowl.
5In a small bowl, whisk together the remaining olive oil, lemon juice, red wine vinegar, chopped fresh oregano, salt, and black pepper.
6Pour the dressing over the octopus and potato mixture, tossing gently to combine before serving.