Spinach and Octopus Salad

Spinach and Octopus Salad


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For those of you who enjoy a new octopus recipe every once in awhile, serve this simple seafood recipe with some crostini on the side and enjoy! You can also substitute in some kale along with the spinach for an even healthier dish.

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Serving Size / Yield

4-6 servings


  • 1 large red pepper, sliced
  • 1 large yellow pepper, sliced
  • 1 head baby spinach
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons olive oil
  • 1 lb. baby octopus, cleaned, head removed, halved
  • 10oz package of baby spinach
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • Salt & pepper to taste

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In a medium bowl, combine sliced peppers garlic, ginger, shallot and 1 tbsp olive oil. Add the octopus to the marinade and toss to coat. 

Heat the remaining oil in a non-stick frying pan over a high heat. Place the octopus in the frying pan and cook for 2-3 minutes, turning often. Pour in the excess marinade and simmer for 1-2 minutes more. Remove from heat and set aside. 

In separate pan, saute spinach with olive oil, garlic and salt & pepper for 5-7. Spinach will reduce in size. Drain of excess oil and place spinach on serving plates. Top with warm octopus and pepper mix and serve. 

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