If you decide to buy precooked octopus, make sure that the tentacles are whole, and not cut, so you can slice them to the thickness you need. That said, here are the steps to make this sumptuous salad:
- Take the octopus out of the refrigerator:It’s important to point out that this is a recipe that’s served cold and, as mentioned above, the first thing to do is to slice the tentacles to the desired thickness to arrange the pieces on a plate. For this recipe, cut the octopus into thin slices. Next, season with a pinch of sea salt. If you have high blood pressure, you can skip the salt, as the flesh is flavorful enough to keep this dish from being bland.
- Chop the rest of the ingredients:Mince the cilantro and red onion, brunoise the mango and chop the raspberries into smaller pieces.
- Mix:Toss all the chopped vegetables into a bowl and drizzle with virgin olive oil and a lime juice. Mix everything together using a fork, taking care not to crush the raspberries.
- Generously drizzle the slices with this mix:Next, leave it to rest for a few minutes for the flavors to blend together. You don’t have to use all the mix. You can place any excess in a bowl, and you can use it for salads with other ingredients, such as chicken or turkey.
This dish can be eaten as a starter or a light dinner.
Some country bread to dip in the sauce might be a good idea; you can also make some toast using thin slices of bread so the oil doesn’t seep through easily.
If you like light octopus dishes, you should also try our recipe for octopus pasta salad.