Ingredients
- 1 octopus (4 to 5 pounds)
- 4 stalks celery, medium diced
- 4 lemons, juiced
- 1 can large pitted olives, halved
- 1 clove garlic, minced
- 3/4 red onion, medium diced
- 1 tablespoon parsley, chopped
- Olive oil
- Salt and pepper, to taste
Directions
In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.















Giada's Orzo Stuffed Peppers
Symphony Brownies
Lemon Bars
Rachael's Lasagna Bake
Ultimate Burger Bar
Thanksgiving Potato and Sweet Potato Dishes
Simple Slow Cooker Recipes
Thanksgiving Turkey Recipes
Foods for Entertaining a Crowd
10 Elegant Appetizer Ideas


