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Warm Octopus Tentacle Salad

A warm octopus salad is clearly not something you eat every day. But preparing it is as easy as tossing seafood and veggies together into a skillet. The octopus’ pleasantly chewy texture goes so well with the flavored mixture of buttery baby spinach and tangy kalamata olives.
A warm octopus salad is clearly not something you eat every day. But preparing it is as easy as tossing seafood and veggies together into a skillet. The octopus’ pleasantly chewy texture goes so well with the flavored mixture of buttery baby spinach and tangy kalamata olives.

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Ingredients

1 ounce butter
8 ounces of octopus tentacles
2 garlic cloves, halved
1 teaspoon ginger, grated
1 tablespoon capers
1 tablespoon pesto
1 tablespoon lemon juice
2 tablespoons of kalamata olives
1 cup baby spinach
salt
pepper

Ingredients

Steps

1
Done

Start melting the butter in a skillet over low-medium heat and add the tentacles. Cook them for 3-4 minutes a side.

2
Done

Add the garlic, ginger, and capers, cook and stir for 1 minute. Add the pesto and lemon juice and cook a little more.

3
Done

Add the olives and baby spinach and season with salt and pepper. Cook and stir for 1 minute more, until the spinach wilts.

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Nutritional Chart

540 kcal
Calories
38 g
Protein
38 g
Fat
14 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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