Lunch: Octopus Salad

This recipe includes superfoods such as:

Lemon

Health benefits of Octopus Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 pounds fresh or frozen octopus, cleaned
5 cloves garlic, thinly sliced
1/2 cup white wine vinegar
2 russet potatoes
1 handful fresh parsley, leaves picked and finely chopped
1 lemon
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Instructions

Bring a pot of salted water to a boil and add the octopus, a couple of cloves of garlic, and white wine vinegar. Stir well and cover with a lid, lower the flame and cook slowly for about 1 hour, then turn off the heat and let the octopus cool off in the cooking water for about 30 minutes. Add 2 potatoes to a pot of cold water and boil until just tender. Drain and dice into 1-inch cubes. Remove the cooled octopus from the water and place it on a cutting board, slice the tentacles into 1-inch pieces and the head into small squares. In a serving bowl mix together the octopus, potatoes, fresh parsley and remaining garlic. Season the octopus mixture with a generous drizzle extra-virgin olive oil, salt and pepper, to taste, and finish with some lemon juice. Stir the salad well, cover it, and refrigerate for about 2 hours. Serves: 6; Calories: 249; Total Fat:8. 5 grams; Saturated Fat: 1 gram; Protein: 24 grams; Total carbohydrates: 18 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 73 milligrams; Sodium: 451 milligrams
NotesCook's Note: All you need is a glass of dry white wine and a slice of toasted bread!

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