Grilled Octopus Salad

Name: Grilled Octopus Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb. boiled octopus tentacles; 1 medium orange bell pepper, diced; 1 small red onion, sliced; 2 garlic cloves, minced; 2 tbsp parsley, chopped; 1/4 cup olive oil; 2 tbsp white vinegar; 1 tsp sea salt; 1/2 tsp cracked black pepper

A refined twist on coastal far, this Grilled Octopus Salad is light, elegant, and full of fresh flavor. Charred octopus meets crisp vegetables and a bright vinaigrette for a dish that’s as beautiful as it is delicious. Serve chilled for effortless summer entertaining.

May 27 - 6-10 m cook

Prep time:

15 m

Cook time

6-10 m

Total time

25 m (+1 hr marinating time)

Makes

Ingredients
Instructions

boiled octopus tentacles

2 lb.

medium orange bell pepper, diced

small red onion, sliced

garlic cloves, minced

parsley, chopped

2 tbsp

olive oil

1/4 cup

white vinegar

2 tbsp

sea salt

1 tsp

cracked black pepper

1/2 tsp

In a medium bowl, add chopped peppers, onion, and garlic. Season with half of the olive oil, salt and pepper and let sit while preparing the octopus.

Add 1 cup of water to the drip tray and preheat your Kenyon Grill to high heat.

When heated, coat octopus tentacles with remaining olive oil, then grill for 6-10 minutes, flipping halfway through, until charred. Remove from heat.

Cut octopus tentacles into 1“ pieces, then add to the bowl of veggies. Add chopped parsley and vinegar, then toss to combine. Cover the bowl, then transfer to the fridge to marinate for about an hour to chill.

When ready, remove from fridge, then toss to combine before serving. Pair with grilled lemon half (optional). Enjoy!