Cucumber and Grilled Octopus Salad
Aceite Oleico®
The cucumber and octopus salad is a very rich and simple preparation. The octopus salad recipe has some Asian touches, which will add variety to the meals you usually cook. The combination of cucumber, octopus, and dressing is spectacular. For a lighter version, omit the white wine or sake.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons Oléico® safflower oil, Gourmet Provençal Mix
  • 1 kilo octopus
  • 1 potato
  • 1/2 kilos cucumber
  • 1 cup seaweed, wakame
  • 2 packages rice noodle, (angel hair)
  • 2 tablespoons soy sauce
  • 1/4 cups sake, or dry white wine
  • 1 cup rice vinegar
  • 1/4 cups sugar
  • 2 teaspoons salt
Preparation
20 mins
45 mins
Low
  • Place the octopus in a pressure cooker with water. Add the potato and sake. Cook for 45 minutes or until the potato is cooked. Allow it to cool.
  • Cut the octopus into slices, add the oil and soy sauce. Heat a skillet and grill the octopus for a few minutes.
  • Slice the cucumber very thinly.
  • In a bowl, add two cups of water and hydrate the seaweed. Drain the seaweed and set aside.
  • In a pot with hot water, cook the pasta. Drain and set aside.
  • Mix the vinegar with the sugar and salt.
  • In a salad bowl, combine the octopus, cucumber, seaweed, pasta, and dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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