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Recipe of Roasted Octopus and Cucumber Salad
Recipe

Roasted Octopus and Cucumber Salad

20 min
45 min
Easy
23
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The cucumber and octopus salad is a very rich and simple preparation to prepare. The octopus salad recipe has some Asian touches, which will bring variety to the food you usually cook. The combination of cucumber, octopus and dressing is spectacular.
Learn more about Aceite Oleico®

Ingredients

4 servings
  • 3 spoonfuls of Oil Oleic® Gourmet Provencal Mix
  • 1 kilo of octopus
  • 1 piece of potato
  • 1/2 kilo of cucumber
  • 1 Cup of seaweeds wakame
  • 2 pieces of rice noodles (angel hair)
  • 2 spoonfuls of soy sauce
  • 1/4 of Cup of sake or dry white wine
  • 1 Cup of rice vinegar
  • 1/4 of Cup of sugar
  • 2 teaspoons of Salt

    Preparation

    Place the octopus in an express pot with water. Add the potato and the sake. Cook for 45 minutes or until the potato is cooked. Allow it to cool.
    Cut the octopus into slices, add the oil and the soy sauce. Heat a frying pan and roast the octopus for a few minutes.
    Cut the pickle into very thin slices.
    In a bowl add two glasses of water and hydrate the seaweed. Strain the seaweed and reserve.
    In a pot with hot water, cook the pasta. Strain and reserve.
    Stir in the vinegar, with the sugar and salt.
    In a salad bowl, incorporate the octopus, pickle, seaweed, pasta and dressing.

    PRESENTATION

    Serve in a bowl.

    TIPS

    If you can not find the wakame seaweed, replace it with any type of seaweed.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    412
    kcal
    21%
    Carbohydrates
    32.2
    g
    11%
    Proteins
    40.4
    g
    81%
    Lipids
    13.1
    g
    20%
    Fiber
    0.9
    g
    1.9%
    Sugar
    18.7
    g
    21%
    Cholesterol
    120
    mg
    40%
    Esha
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