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Octopus salad with quick chimichurri

Octopus salad with quick chimichurri

This octopus salad with quick chimichurri is the perfect option when you want a tasty lunch that looks fancy and takes little effort to make.
Course Main Course, Salad
Cuisine Latin American, Spanish
Keyword chimichurri, dairy free, gluten free, octopus, seafood
Servings 2



  • 2 cups baby spinach
  • cherry or grape tomatoes
  • green olives
  • 100 g cooked and sliced octopus
  • 1 medium potato


  • 1/3 cup parsley leaves
  • 2 tsp rosemary leaves
  • 2 tsp thyme or oregano leaves
  • 1 tbsp Bondi Heat chilli oil read above for substitution
  • 1 tsp red wine vinegar
  • 1/8 tsp salt


  • Cut the potato in large chunks and cook to your liking (e.g. steam, boil and/or bake). You can used leftover cooked potato, which will cut down the preparation time.
  • Chop chimichurri herbs finely, place in a small bowl with the chilli oil, vinegar and salt. Mix well and let sit.
  • Plate salad ingredients and drizzle with chimichurri.