Mexican-style Octopus Salad
A bright, zesty salad with tender octopus, juicy tomatoes, crisp cucumber, and a lime-cilantro dressing, served with crunchy tortilla chips for scooping.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 20g
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Ingredients
- 1 lb cooked octopus
- 2 medium tomatoes
- 1 medium cucumber
- 2 whole lime
- ½ cup fresh cilantro
- 2 cups tortilla chips
Instructions
- 1
Chop the 1 lb cooked octopus into bite-size pieces and place in a large bowl.
- 2
Dice the 2 tomatoes and 1 cucumber into small chunks and add to the bowl.
- 3
Juice the 2 limes over the salad, then add the 1/2 cup chopped cilantro and toss well.
- 4
Season with salt and pepper to taste, then serve with the 2 cups tortilla chips on the side for scooping.
Tools you’ll need
- Large bowl
- Chef's knife
- Cutting board
- Citrus juicer
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