Of which 1 g sugars and 1.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (seafood) · Vitamin C (lemon) · Unsaturated fat (olive oil)
Allergens mollusks
Octopus salad with cilantro
Cooked octopus with fresh cilantro, red onion and lemon.
Ingredients
- 200 g (7 oz) cooked octopus, in pieces
- ½ bunch of fresh cilantro, roughly chopped (15 g / ½ oz)
- ¼ red onion, thinly sliced (40 g / 1½ oz)
- 2 cloves garlic, finely minced (6 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- ½ lemon, juice only (25 g / 1 oz)
- sea salt and black pepper, to taste
Method
- Make sure the octopus is fully cooked and cold. Cut it into small, even pieces.
- In a large bowl, combine the octopus, cilantro, red onion and minced garlic.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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