Low Carb Octopus and Celery Salad
 
Prep time
Cook time
Total time
 
A low carb, simple, yet delightfully fresh and tasty starter to impress your guests with.
Author:
Recipe type: Starter
Cuisine: Low Carb. Ketogenic. LCHF. Grain Free. Gluten Free.
Yield: 4
Ingredients
Instructions
  1. rinse octopus under cold running water and place it in a large pot, then add enough cold water for the octopus to be submerged.
  2. cover with lid and place on high heat.
  3. when water starts to boil, turn heat down and let it simmer for 40 mins.
  4. when 40 mins are up, remove the octopus immediately and set it aside to cool.
  5. remove strings from celery stalks and chop into small pieces (about ½ cm); keep some leaves for decoration.
  6. juice the lemon and strain it into a glass, then blend in extra virgin olive oil; add salt and pepper to taste.
  7. cut the octopus into small chunks (about 2 cm) and transfer to a medium bowl.
  8. add chopped celery and lemon dressing.
  9. mix well, adjust seasoning to taste, and serve with lemon wedges and reserved celery leaves.
Notes
Best prepared a few hours in advance.
Best eaten within 24 hours.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 276 Fat: 18g Net Carbs: 5g Protein: 23g
Recipe by Queen Keto at https://queenketo.com/low-carb-octopus-and-celery-salad/