Vegetable salad with octopus
2 servings
20 minutes
Vegetable salad with octopus is a harmony of freshness and marine flavor inspired by Pan-Asian cuisine. This recipe combines tender octopus meat, crunchy vegetables, and a spicy dressing based on lemon and lime juice, soy sauce, and kimchi paste. The octopuses are first boiled and then sautéed with oyster sauce for a rich flavor. Lettuce leaves, cucumbers, and cherry tomatoes create a fresh base while olives and sesame add interesting textures. The dressing adds brightness to the dish while dill finishes it off with an aromatic touch. This salad is perfect for a summer lunch or light dinner served with a glass of white wine. It combines the softness of seafood with refreshing spiciness, turning the meal into a culinary journey.
1
Boil the octopuses for 15 minutes. While the octopuses are boiling, move on to the next steps.
- Baby octopus: 10 pieces
2
Wash and dry the salad leaves, dill, cucumbers, tomatoes, lemon, and lime. Then tear the salad leaves by hand.
- Romaine lettuce: 100 g
- Dill: 5 g
- Cucumbers: 100 g
- Cherry tomatoes: 100 g
- Lemon: 0.3 piece
- Lime: 0.3 piece
3
Clean and slice the cucumbers into half-moons.
- Cucumbers: 100 g
4
Cut the cherry tomatoes into 2 or 4 pieces.
- Cherry tomatoes: 100 g
5
Squeeze juice from the lemon and lime.
- Lemon: 0.3 piece
- Lime: 0.3 piece
6
Prepare the dressing by mixing lemon and lime juice, soy sauce, olive oil, and kimchi sauce.
- Lemon: 0.3 piece
- Lime: 0.3 piece
- Soy sauce: 5 ml
- Olive oil: 10 ml
- Kimchi paste (yangnyeom): 5 g
7
Finely chop the dill. Cut the olives in half.
- Dill: 5 g
- Black olives: 20 g
8
Once the octopuses are ready, drain the water and cut them into small pieces.
- Baby octopus: 10 pieces
9
Heat olive oil in a pan and fry the octopuses for a minute. Then add oyster sauce, mix, and fry for another minute.
- Olive oil: 10 ml
- Baby octopus: 10 pieces
- Oyster sauce: 1 teaspoon
10
Mix the salad leaves, cucumbers, tomatoes, octopuses, and dressing in a bowl.
- Romaine lettuce: 100 g
- Cucumbers: 100 g
- Cherry tomatoes: 100 g
- Baby octopus: 10 pieces
- Lemon: 0.3 piece
- Lime: 0.3 piece
- Soy sauce: 5 ml
- Olive oil: 10 ml
- Kimchi paste (yangnyeom): 5 g
11
Arrange the salad on flat plates, sprinkle with sesame, olives, and dill, and serve immediately.
- Sesame seeds: 5 g
- Black olives: 20 g
- Dill: 5 g
