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    Grilled Octopus Salad

    What has eight tentacles and tons of flavor? That would be our delicious, low-fat, high-protein Grilled Octopus Salad. This heart-healthy dish packs in Omega-3, B12, B6, iron and lots of smoky taste.


    • 2 lbs. cleaned octopus
    • 1 bulb garlic, peeled
    • 4 branches of thyme
    • 2 lemons
    • Olive oil
    • Balsamic vinegar
    • ½ tsp. oregano, to taste
    • Salt and pepper, to taste
    • Baby spinach, or other baby greens
    • Cherry tomatoes
    • Black olives
    • Cucumber
    •  Red onion



    1. In a large saucepan, combine octopus, thyme, garlic, 1 tsp. salt, 1 lemon cut into large wedges, plus enough water to cover all ingredients. Bring just to a boil, and then reduce heat to a simmer for about 40-90 minutes, until tender. Drain and discard all ingredients but the octopus.
    2. Preheat gas grill to medium-high. Cut the octopus into large pieces, brush with olive oil and shake with salt and and pepper. Grill quickly, about 3 minutes per side, until just charred. Remove from the grill and drizzle with more olive oil and lemon juice, plus salt, pepper and oregano to taste.

    3. Make a fresh salad using baby spinach or other baby greens, cherry tomatoes, black olives, sliced cucumber and red onion. Drizzle with olive oil and balsamic vinegar, top with the charred octopus and serve!

    Cook Time: 1.5 hrs
    Serves 4
    Cook Time: 15 min
    Serves 4