Salade De Poulpe (seychellois Octopus Salad)
Salade de Poulpe, or Seychellois Octopus Salad, is a refreshing and flavorful dish that is popular in Seychellois cuisine. This salad is a perfect combination of tender octopus, vibrant vegetables, and zesty dressing, making it a delightful appetizer or light meal.
Ingredients
- 1 kg fresh octopus, cleaned and tenderized
- 2 tomatoes, diced
- 1 red onion, thinly sliced
- 1 cucumber, peeled and diced
- 1 green bell pepper, diced
- 1 red chili, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
Instructions
- Place the cleaned octopus in a pot of boiling water and cook for 30 minutes or until tender. Drain and let it cool.
- Cut the cooked octopus into bite-sized pieces and place in a large mixing bowl.
- Add the diced tomatoes, sliced red onion, diced cucumber, diced green bell pepper, chopped red chili, and fresh parsley to the bowl with the octopus.
- In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the octopus and vegetable mixture, then gently toss to combine.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Before serving, adjust the seasoning if needed and garnish with additional parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Large pot Mixing bowl Small bowl Whisk
Tools
Knife Cutting board Serving platter
Serving suggestions
Serve the Salade de Poulpe as a refreshing appetizer or as a light meal accompanied by crusty bread and a glass of chilled white wine.
Tips & tricks
For a more tender octopus, you can also tenderize it by gently pounding it with a meat mallet before cooking.
Cost
$25