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Salad with octopuses “Spring palette”
Light, healthy and colorful salad with octopus and vegetables, lime wedges and light soy sauce dressing!
How to cook Salad with octopuses “Spring palette”
Step 1
Cut the peppers into thin circles, cut the cherry tomatoes in half, cut both the light and green parts from the leek, cut 3 slices from the lime, a little lettuce.
Step 2
Mix peppers and leek, separating.
Step 3
Put on a plate, adding cherry.
Step 4
Top with salad and octopus.
Step 5
Mix soy sauce in equal proportions with oil. Top salad with lime wedges, drizzle with lime juice and drizzle with dressing. Serve right away!
Salad with octopuses “Spring palette” - FAQ About Ingredients, Baking Time and Storage
Yes, you can replace octopus with grilled shrimp, chicken, or tofu for a vegetarian option. Adjust cooking times accordingly.
Store in an airtight container for up to 2 days. Add the dressing and lime juice just before serving to maintain freshness.
Yes, this salad is naturally low-carb. For even fewer carbs, reduce the amount of cherry tomatoes or skip them entirely.
Prep ingredients separately and assemble just before serving to prevent sogginess. Keep dressing and lime juice aside until ready to eat.
Double the recipe and serve on a large platter for sharing. Garnish with extra lime wedges and fresh herbs for presentation.
Freezing is not recommended due to the fresh vegetables and octopus, which will lose texture upon thawing.
Add a pinch of red pepper flakes or drizzle with sriracha before serving for an extra kick.
Serve with crusty bread or a light soup for a complete meal. A crisp white wine also complements the flavors well.
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