Octopus and avocado summer salad

By the GetYourMacros team · 31 August 2026

A vibrant and refreshing seafood salad packed with healthy fats and tender octopus.

• Time 15 min
• Course Main course
• Diet Pescatarian
• Cuisine Mediterranean
• Allergens shellfish

Ingredients (1 serving)

• 250 g Octopus
• 1 Avocado
• 150 g Cherry tomatoes
• 20 g Pitted olives (drained)
• 20 ml Lemon juice
• Fresh parsley to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the octopus in salted water for about 30-40 minutes until tender, then let it cool and cut into bite-sized pieces.
2. Halve the cherry tomatoes and place them in a large mixing bowl.
3. Dice the avocado and add it to the bowl immediately with a squeeze of lemon to prevent browning.
4. Add the octopus pieces and the pitted olives to the vegetables.
5. Finely chop the fresh parsley and sprinkle it over the salad.
6. Drizzle with the extra virgin olive oil, add a pinch of salt and black pepper, and toss gently.
7. Let it rest for 10 minutes before serving to allow the flavours to meld.

Tips

• Buy pre-cooked octopus from the fish counter to turn this into a 5-minute assembly meal.
• Store in an airtight container in the fridge; it's even better the next day.

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