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Healthy Puerto Rican Octopus Salad Recipe keto low carb

Healthy Puerto Rican Octopus Salad Recipe

This Puerto Rican Ensalada de Pulpo is healthy and low carb, making it keto friendly!

Servings 5
Calories 377 kcal

Ingredients

  • 1 Large Fresh Octopus 4-5lbs
  • 3/4 cup red onion diced
  • 3/4 cup green pepper and red bell pepper (or just one kind) diced
  • 1 cup tomatoes of choice chopped
  • 1 small jar manzanilla spanish olives
  • 2 fresh garlic cloves minced
  • 2-3 bay leaves
  • 1 tbsp cilantro
  • 3-4 lemons, juiced
  • 1 tbsp olive oil
  • 1 tsp adobo
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 dash cumin
  • 1 dash oregano
  • fresh parsley for garnish

Instructions

  1. In a large pot combine the large octopus, bay leaves and cilantro. Cover with water and bring to a boil with high heat. 

  2. Reduce the heat and simmer for 1 hour, or until it’s tender.

  3. When it's done, drain the whole octopus and place it in a deep bowl to cool.

  4. After it cools down, cut the cooked octopus in small pieces and place the pieces in a bowl.

  5. Whisk the remaining ingredients in a bowl. Add to the cooked octopus and for the last step, refrigerate for at least 1 hour before serving, although it's better if left overnight.

  6. To store, make sure you store this fresh seafood salad in an airtight container.