Sailboat Galley – Octopus Salad With Parsley

Octopus is an excellent source of omega-3 fatty acids, “good fats” linked to a range of heart-healthy benefits. Omega-3s can lower your blood pressure and slow the buildup of plaque in your arteries, reducing stress on the heart.

High in vitamin C, folate, and fiber, cauliflower helps your body fight off toxins. Raw, steamed, or in soups, this superfood tastes delicious. Steam and mash for a kidney-friendly alternative to mashed potatoes.

Rich in essential nutrients, vitamins, proteins, and omega-3 fatty acids, octopus makes for a healthy food option. It is also considered a superfood in some regions, like Greece, where it makes for a great alternative to red meat and dairy protein sources during Lent the period of absence before Easter.

Fresh or frozen red meats without breading, marinades or sauce are better choices for a kidney diet. On average, fresh meat contains 65 mg of phosphorus per ounce and 7 grams of protein per ounce. Seafood is an excellent source of low-fat, high-quality protein.

OceanWaveSail Galley-Octopus salad with parsley

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins


4 sailors



How to prepare it:

  • To make octopus salad with parsley, first peel the carrot with a vegetable peeler, then chop it roughly 1. Do the same with the celery 2. Put a large pot of water on to boil, and add the chopped carrot, celery, an unpeeled garlic clove, the bay leaves, and season with salt and pepper 3.
  • Rinse the octopus under running water 4 and, once the pot of water is boiling, dip it in the boiling water several times (4-5 will be enough) 5 to get the tentacles to curl 6.
  • Then immerse the octopus fully and let it cook over medium heat for 40-45 minutes, with the lid on the pot 7. While the octopus is cooking, use a skimmer to remove any residue and foam that forms on the surface of the cooking water. Once the octopus has finished cooking, let it cool in the cooking water so that it softens. Next, transfer it to a cutting board: Use a knife to remove the eyes 8, then remove the beak as well. Cut across the part where the head is to remove it, then empty it 9.
  • Cut the tentacles into pieces around ? inch (1 cm) long 10. Chop the head into small pieces as well and place everything in a bowl. Move on to the dressing: Squeeze the lemon to get 2 tbsp (10 g) of juice 11, then wash, pat dry, and finely chop the parsley, getting rid of the stems 12.
  • Make the dressing by placing the parsley 13, lemon juice 14, and olive oil 15 in a small jar (to emulsify it more easily).
  • Season with salt and pepper 16. Close the jar 17 and shake it to form an emulsion 18.
  • Pour the dressing over the octopus 19, mix well 20, and serve your octopus salad with parsley right away 21!

You can keep the octopus salad with parsley in the fridge for 1-2 days in an airtight container. Not suitable for freezing.


If you’d like to skin the octopus, you can do so easily using a knife after it’s cooked: If you put the octopus under running water, the skin will slide off easily and without too much resistance.

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