Octopus salad with avocado mayonnaise

Octopus salad with avocado mayo
Octopus salad with avocado mayonnaise
Octopus salade met avocado mayonnaise.
Octopus salad, wonderfully summery and especially popular in Mediterranean cuisine.
5 van 1 stem
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salads
Cuisine Own recipe
Servings 4 persons
Calories 471 kcal


  • baking pan or grillpan
  • cooking pot
  • cutter / mixer


  • 250 gr octopus tentacles pre-cooked
  • 2 tomatoes
  • 2 corn cobs fresh
  • 15 baby potatoes
  • ½ red onion
  • 10 black olives
  • 2 teaspoon rosemary
  • 1 teaspoon spicy paprika powder

Ingredients for avocado mayo:

  • 1 avocado
  • 1 boiled egg
  • 100 gr greek yogurt
  • 2 tbl spoon olive oil
  • ½ lime juice
  • ½ musterd
  • pinch salt

Ingredients parsley oil:

  • 3 tbl spoon olive oil
  • 1 tbl spoon leaf parsley chopped
  • ½ clove garlic
  • pinch salt


  • Rinse the potatoes and boil them in water with a dash of olive oil and a pinch of salt until al dente. Let them cool.
    Remove the octopus from its packaging and rinse off the gelatin. Pat it dry with kitchen paper.
    Remove the leaves and hairs from the corn cobs and rinse, pat dry.
  • Bake the corn cobs in a frying pan or grill pan (with a little olive oil) until they are nicely colored and cooked through.
    Make the parsley oil: press the garlic and mix with the chopped parsley, olive oil and pinch of salt. Brush the corn cobs with this parsley oil with a brush. When they cool down, cut the corn from the hard core from top to bottom with a knife.
  • Heat a bit of oil in a pan, put the octopus tentacles in it. Please note this can cause splashes. I first bake it for 10 minutes with the lid on the pan. Then I turn the tentacles and bake again for 10 minutes. In the meantime I sprinkle it with the spicy paprika powder. We like to eat this when the tentacles are a bit crispy. Depending on the quality, it can become tougher… be sure to taste while baking. Set aside and let cool.
  • Cut the baked potatoes in half if desired. Put some olive oil in a pan and fry the potatoes until they get a crust. Sprinkle them with salt, pepper and rosemary. Let cool.
  • Rinse the tomatoes and cut them into slices. Cut the red onion into fine rings.

Make the avocado mayo:

  • Remove the skin and pit from the avocado. Peel the boiled egg. Add all ingredients to a blender: Avocado, boiled egg, greek yogurt, olive oil, lime juice, mustard and a pinch of salt. Mix to a velvety smooth mayonnaise.
  • Take a serving dish and place the baked potatoes in it. Add the tomato, corn, red onion and black olives. Cut the octopus tentacles into pieces and spread them over the salad. Drizzle with the avocado mayonnaise.


Octopus salad is a delicious dish that is especially popular in Mediterranean cuisine.
Octopus has a mild, sea-like flavor and a firm, meaty texture. Here in southern Spain it is often prepared on the grill or hot plate and combined with a parsley oil or spicy smoked paprika powder.
Octopus is an excellent source of protein, vitamin B12 and minerals such as iron and selenium. The veggies and olive oil add fiber, vitamins, and healthy fats. This salad can be served as an appetizer, lunch or as part of a buffet.
For this dish I used pre-cooked octopus tentacles. These are packaged airtight and you only need to rinse and dry well.
It is one of those ingredients that I learned to eat as soon as I came to live in Spain in 2004. Now we and the whole family are fans of crispy fried octopus drizzled with olive oil and seasoned with spicy paprika powder… Hopefully you like it as much as we do?


Calories: 471kcalCarbohydrates: 57gProtein: 21gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 78mgSodium: 359mgPotassium: 1716mgFiber: 11gSugar: 8gVitamin A: 1210IUVitamin C: 66mgCalcium: 120mgIron: 6mg
Keyword summer salad, octopus, avocado mayonnaise, octopus salad, mediterranean salad, mediterraanse recepten
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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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