mediterranean

Octopus and Potato Salad with Celery and Lemon

Name: Octopus and Potato Salad with Celery and Lemon
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 220 g octopus, cleaned; 250 g potato; 60 g celery, thinly sliced; 22 g olive oil; 20 g lemon juice; 8 g Dijon mustard; 6 g garlic, minced; 1 g bay leaf; 1 g salt; 0.5 g black pepper

This simmered dish pairs octopus, cleaned with potato, celery, thinly sliced and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

56 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g octopus, cleaned 202 kcal
250g potato 193 kcal
60g celery, thinly sliced 10 kcal
22g olive oil 194 kcal
20g lemon juice 6 kcal
8g Dijon mustard 6 kcal
6g garlic, minced 9 kcal
1g bay leaf 3 kcal
0.5 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

octopusbay leaf
Place octopus in a small pot and cover with water by 1 inch. Add bay leaf. Bring to a gentle simmer and cook 45-60 minutes until tender (a knife should slide in easily).
octopuspotato
While octopus cooks, boil potato in salted water 12-15 minutes until tender. Drain and cool slightly, then cut into bite-size pieces.
octopusbay leaf
When octopus is tender, remove and cool 5 minutes. Cut into bite-size chunks; discard bay leaf.
olive oillemon juiceDijon mustardgarlicsaltblack pepper
Whisk olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a bowl to make a dressing.
octopuspotatocelery
Toss warm potato, octopus, and celery with the dressing so the potatoes absorb flavor. Let sit 10 minutes.
lemon juicesaltblack pepper
Taste and adjust salt, pepper, and lemon. Serve at room temperature or chilled.