Warm Octopus Salad with Honey Mustard Dressing Recipe

El Rey del Pulpo > Octopus Recipes > Salads > Warm Octopus Salad with Honey Mustard Dressing Recipe
ensalada templada con pulpo

Watching your figure? Then you’re in luck! You can eat healthy without foregoing flavor! How? With octopus! Presenting our warm octopus salad, a recipe bursting with flavor, texture, and color.

Octopus is rich in protein, low in fat and cholesterol, and has zero purines. This makes it the perfect food for those mindful of their waistlines. You’ll love the way the homemade dressing’s sweet and sour flavor marries with the warm octopus! We’re sure that once you’ve tried this easy, tasty recipe, you’re going to add it to your repertoire.

  • To share: Serves 2

  • Difficulty: Low

  • Time: 20 min

  • Serve as: Dinner

  • Calories: 297 Cal/serving



Ingredients for 2 servings:

1 package precooked el Rey del Pulpo octopus, sliced

1 head lettuce, washed and drained

1 red bell pepper, thinly sliced into long strips

1 red onion, julienned

Fresh ground black pepper

Extra virgin olive oil


2 tbs honey

2 tbs mustard

4 tbs mayonnaise (see tips)


  • First, take the El Rey del Pulpo octopus out of the fridge, to bring it closer to room temperature.
  • Next, make the honey mustard dressing. Simply combine the mayonnaise and mustard in a bowl. Add in the honey and beat until fully incorporated. Add a few drops of lemon juice and adjust the quantities of any dressing ingredient to taste. Reserve in the fridge until use.
  • Now it’s time to make the salad. Chop the lettuce and divide evenly onto two plates. Sprinkle the red onion on top.
  • Add a splash of olive oil to a frying or grill pan and sear the bell pepper for a few minutes on each side. Season with a dash of salt. We recommend cooking it al dente to add a bit of crunch to your salad, but all styles are welcome. Lay it over the lettuce.
  • Finally, sear the octopus tentacles in the same frying pan. Season and add to the salad.
  • Round out this warm octopus salad with honey mustard dressing and serve.
  • Por último, doramos en la misma sartén los tentáculos de pulpo cortados en rodajas. Salpimentamos y disponemos en nuestros platos.
  • Acabamos la ensalada templada aliñándola con la salsa de miel y mostaza y servimos.



To create a more nuanced warm octopus salad, use Dijon mustard instead of regular or, conversely, temper the flavor with a dash of heavy cream.

If you’ve got a bit more time, we recommend making your own mayonnaise. To do that you’ll need: 1 egg, 1 cup sunflower or olive oil, the juice of ½ lemon, and ½ tsp salt. Break the egg into to an immersion blender beaker and pour in the oil. Blend with an immersion blender. Be careful to hold it at the bottom of the beaker until the mayo begins to thicken. Pour in the lemon juice and salt and begin to move the immersion blender up and down until the sauce fully thickens.

Did you like our warm octopus salad recipe? Raring for more octopus recipes?  Here are some simple, flavorful recipes like Rustic Octopus, Onion and Mashed Potatoes or the Octopus Salad with Tomato Vinaigrette.

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