Low Fat Salad Recipe with Baby Octopus

Baby Octopus Low Fat Salad

Baby octopus salad is not my partner's favorite low fat salad recipe.

That's strange, as she comes from a fisherman family. Maybe that's why she doesn't like it... she may have had too much of it all her growing years.

But I do enjoy baby octopus salad. I haven't had as much of it I suppose, and the kids like it too.

You be the judge. With only 7.5 weight watchers' points, you can't possibly lose!


1 Kilo of baby octopus

1 tsp sesame oil

2 Tbsp lime juice

2 Tbsp fish sauce

1/4 cup sweet chilli sauce

200 g mixed salad leaves

1 red pepper (capsicum), thinly sliced

2 Lebanese cucumbers, sliced

4 spring onions, chopped

100 g toasted unsalted peanuts, chopped

Nutritional Information:

Serves 4

Fat: 17 g

Cal: 387

KJ: 1622

WW: 7.5 Pts

This is what you do:

1. Clean the octopus.

2. Marinade the octopus by mixing in a bowl the sesame oil, lime juice, fish sauce, and sweet chilli sauce, and add the octopus.

3. Cover the bowl in gladwrap, and refrigerate for about 2 hours.

4. Drain the octopus, and set the marinade aside for later.

5. Spray a nonstick pan with cannola oil, and add a tsp of crushed garlic.

6. Fry the octopus in bashes for 3 to 5 minutes, stirring every now and then.

7. Pour the marinade into the frying pan.

8. Arrange the salad leaves, capsicum and cucumber onto 4 separate serving plates. Then top them with the octopus, and pour the marinade over each plate.

9. Sprinkle with the spring onions.

Source: Modern Australia Food.

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