Salada de Polvo (Octopus Salad - Dairy/Nut Free)

Ingredients

• about 450 g Octopus
• 0.5 medium Red Onion (thinly sliced)
• 1 medium Red Bell Pepper (diced)
• 0.25 cup Fresh Parsley (chopped)
• 3 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 clove Garlic (minced)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil the octopus in a large pot of water for 40-45 minutes, or until tender. Let cool slightly.
2. 2Cut the octopus into bite-sized pieces.
3. 3In a large bowl, combine the octopus, red onion, red bell pepper, and parsley.
4. 4In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
5. 5Pour the dressing over the octopus salad and toss to combine.
6. 6Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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