Salade de Ourite (Salad Ourite)
The Quirky Foodster Team
Ingredients
- Cooked octopus, sliced — 500 g (1 lb 2 oz)
- Onion, thinly sliced — 1
- Tomato, diced — 1
- Lime juice — 2 tbsp
- Oil — 2 tbsp
- Green chilli, finely chopped — 1
- Chopped parsley or coriander — 2 tbsp
- Salt and pepper — to taste
Method
- Combine the sliced octopus, onion and diced tomato in a bowl.
- Add the lime juice, oil and chopped chilli.
- Toss well to coat.
- Stir in the chopped herbs and season with salt and pepper.
- Chill for at least 20 minutes before serving.
Introduction: A tangy, herb-flecked octopus salad, tossed with lime, chilli and fresh herbs, a favourite coastal side dish across Mauritius.
Cultural Background: With octopus plentiful in Mauritius’s lagoon waters, this bright, chilled salad has become a well-loved way to serve it, especially popular in the warmer months as a refreshing accompaniment to a beachside meal.
Tips: Make sure the octopus is fully cooked and tender before slicing — undercooked octopus can be tough. Let the salad marinate for a while in the refrigerator to let the flavours develop.
Variations: Add diced cucumber for extra crunch. Use a mix of lime and a touch of vinegar for a sharper dressing.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 180 kcal, 22 g protein, 8 g fat, 6 g carbohydrate.
FAQs:
Q: How do I cook octopus for this salad?
A: Simmer cleaned octopus in water for 40–60 minutes until
Q: Is this salad spicy?
A: It has a mild to moderate heat from the chilli, adjustable to taste.
- Cooked octopus, sliced — 500 g (1 lb 2 oz)
- Onion, thinly sliced — 1
- Tomato, diced — 1
- Lime juice — 2 tbsp
- Oil — 2 tbsp
- Green chilli, finely chopped — 1
- Chopped parsley or coriander — 2 tbsp
- Salt and pepper — to taste
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