Salada de polvo / Octopus Salad

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This delicious, light and nutritious salad is based on a staple food you can find in any beachside café, up and down the west coast of Portugal. Fantastic for lunch, when Summer and lunching al fresco are no longer distant realities.

Ingredients

Salada de polvo / Octopus Salad

500 gr of octopus
1 red pepper
1 green pepper
1 celery stick
100 gr of pomodorino tomatoes
2 small cooked beetroots
50 gr of fresh mint
50 gr of fresh dill

Zest and juice of 1 lemon
1 tbsp of extra virgin olive oil
Salt & Pepper to season

Preparation

Place the fresh octopus in a pan with water, season with salt & pepper and cook for 30-40 minutes. Remove from the pan and chop it in pieces. Set aside.

De-seed the peppers and chop them in small chunks, followed by the celery, beetroot and tomatoes cut in half. Place everything inside a bowl together with the octopus. Drizzle with the olive oil and the lemon juice. Add the lemon zest and the finely chopped mint and dill. Season with salt & pepper. Serve cold.

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