Easy Octopus Salad (Ensalada de Pulpo)

Gluten-Free • Dairy-Free

Tender octopus, crisp produce, mixed greens, and a bright vinaigrette make this ridiculously easy salad look far fancier than the amount of work involved.

There are some dinners that look like you spent all afternoon in the kitchen.

This is not one of them.

Well... it looks like one of them.

Octopus Salad — or Ensalada de Pulpo — is one of my favorite ways to turn a beautifully tender octopus into a fresh, light meal without doing a whole lot more cooking.

And I take shortcuts.

I buy the mixed greens.

I've used bottled Italian vinaigrette.

I assemble the entire salad while the octopus is gently simmering.

And I still have plenty of time for a couple glasses of wine.

That's my kind of meal.

Jump To Recipe

Start With Tender Octopus

If you've never cooked octopus before, don't let the tentacles intimidate you.

It's surprisingly easy.

I already have a complete step-by-step guide for How to Cook Easy, Tender Octopus, so I'm not going to make you scroll through the same instructions again here.

Use that method to simmer your octopus until beautifully tender, then let it cool enough to handle and cut it into bite-sized chunks.

While it's simmering, make the rest of the salad.

What Goes in Octopus Salad?

My basic version is intentionally simple:

• Tender cooked octopus, cut into bite-sized pieces

• Mixed greens

• Tomatoes, cut into bite-sized pieces

• Cucumber, sliced or chopped

• Red onion, thinly sliced

• Jicama, cut into thin strips or small pieces, optional

• Italian vinaigrette or lemon-garlic vinaigrette

That's really all it needs.

The tomatoes add juiciness, cucumber and jicama give it plenty of crunch, and the sharp bite of red onion works beautifully with the mild, slightly sweet octopus.

Most importantly, none of it overwhelms the star of the show.

The Shortcut Version

Use your favorite bottled Italian vinaigrette.

Seriously.

This is supposed to be an easy dinner.

There's no prize waiting for you because you dirtied another bowl and whisked your own salad dressing.

Look for something bright and acidic rather than thick, creamy, or overly sweet.

Or Make This 60-Second Lemon-Garlic Vinaigrette

If you want to make your own, you only need a handful of ingredients.

Quick Lemon-Garlic Vinaigrette

• 3 tablespoons avocado oil or extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 small garlic clove, finely minced or grated

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

Whisk or shake everything together until combined.

Taste it.

Want it brighter? Add more lemon.

Too sharp? Add another splash of oil.

Done.

How to Make the Salad

While the octopus is simmering, add the mixed greens, tomatoes, cucumber, red onion, and jicama (if using) to a large bowl.

Once the octopus is tender, allow it to cool slightly and cut it into bite-sized chunks.

Add the octopus to the salad.

Don't add the dressing yet.

Wait until you're ready to eat, then drizzle everything with just enough vinaigrette to lightly coat it and toss gently.

Waiting until the last minute keeps the greens crisp and the cucumber and jicama crunchy instead of letting everything sit around getting sad and soggy.

Make It Your Own

This isn't really a measure-everything kind of salad.

Use what looks good.

A handful of avocado would be great. Fresh cilantro or parsley could go in. Radishes would add another peppery crunch. A few capers or olives would push it in a more Mediterranean direction.

Have some leftover jicama in the refrigerator?

Apparently that's how it ended up in mine — and now I actually prefer the salad with it.

An Easy Dinner That Looks Fancy

That's probably my favorite thing about this recipe.

Put a platter of octopus salad on the table and it looks like you've done something.

Meanwhile, the octopus has mostly been simmering unattended, you opened a container of mixed greens, chopped a few things, and poured yourself some wine.

Nobody needs to know.

Ridiculously good food doesn't have to require an entire afternoon in the kitchen.

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