Salade De Poulpe Et Mangue (octopus And Mango Salad)
Salade de Poulpe et Mangue is a refreshing and exotic salad from Wallis and Futuna cuisine, combining the tender texture of octopus with the sweet and juicy flavor of mango.
Ingredients
- 1 lb octopus, cleaned and tenderized
- 2 ripe mangoes, diced
- 1 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot of boiling water, cook the octopus for 30 minutes or until tender. Drain and let it cool, then chop into bite-sized pieces.
- In a large bowl, combine the octopus, diced mangoes, sliced red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pot Knife Cutting board Bowl
Tools
Whisk
Serving suggestions
Serve the Salade de Poulpe et Mangue as a light and refreshing appetizer or as a main dish for a seafood-themed meal.
Tips & tricks
For a spicier kick, add a finely chopped chili pepper to the salad dressing.
Cost
$20