Galician Octopus Salad With Avocado Cream Recipe

Cooking Directions

• STEP 1.Start by cooking the octopus. Bring a large pot of water to a boil and add the octopus. Cook for about 1 hour or until tender. Drain and let it cool.
• STEP 2.While the octopus is cooling, prepare the avocado cream. In a blender, combine ripe avocados, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.
• STEP 3.Once the octopus has cooled, slice it into bite-sized pieces. In a large bowl, combine the octopus, cherry tomatoes, red onions, and fresh herbs.
• STEP 4.Drizzle the vinaigrette over the salad and toss gently to combine. Season with salt and pepper to taste.
• STEP 5.To serve, spoon the avocado cream onto a plate and top with the octopus salad. Garnish with additional fresh herbs if desired.
• STEP 6.This salad can be served immediately or chilled in the refrigerator for a few hours before serving.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• To ensure tender octopus, you can tenderize it by freezing it overnight before cooking.
• For added flavor, marinate the octopus in the vinaigrette for a few hours before serving.
• Feel free to customize the salad by adding other vegetables or herbs of your choice.

Storage and Serving

• This Galician Octopus Salad with Avocado Cream is best served fresh.
• If making ahead, store the avocado cream separately and add it to the salad just before serving.
• Serve the salad as a light lunch or as a starter for a seafood dinner.