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Baby Octopus Salad

This spicy seafood salad is served with a chilli garlic dressing and is really fast to prepare.


  • Salad

  • 1 kg Octopus cleaned

  • 2 tablespoons Extra Virgin Olive Oil

  • sea salt

  • freshly ground Black pepper

  • 1 baby Cos lettuce

  • 20 g Mint leaves

  • 30 g Coriander sprigs

  • Chilli Garlic Dressing

  • 2 Garlic Cloves

  • 1 small Red chilli roughly chopped

  • 2 Coriander roots washed and scraped

  • 1 teaspoon sea salt

  • 55 g soft brown sugar

  • 60 ml Lime juice

  • 60 ml Fish sauce


  • Salad:

  • 1.

    Place the squid and olive oil in a bowl, sprinkle with salt and pepper and toss to combine.

  • 2.

    Preheat a barbecue or frying pan until hot. Cook the octopus for 1 to 2 minutes each side, or until just cooked. Don’t overcook or the octopus will be tough.

  • 3.

    Place the cos, mint and coriander in a bowl. Place the octopus on top of the salad, pour the chilli garlic dressing over and toss to combine.

  • Chilli Garlic Dressing:

  • 1.

    Place the garlic, chilli, coriander root and salt in a mortar and pestle and pound into a paste.

  • 2.

    Add the sugar, lime juice and fish sauce and stir to combine.

  • 3.

    Alternatively, process in a food processor or blender until smooth.

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